Friday, 29 April 2011
A Royal Chocolate Biscuit Cake
Today the world watched Prince William marry Kate Middleton. I have been so excited about this royal wedding and planned to celebrate it with a tea party viewing at a friend's house. My food contribution was a chocolate biscuit cake-the very same as the one requested by William for his groom's cake. This recipe is from Darren McGrady's Eating Royally cookbook. His cookbook is wonderful, with lots of yummy recipes and provides a rare glimpse of palace life. This cake is meant to be the Queen's favourite tea cake....and I can see why. It is so chocolatey with a slight chewiness that makes it dangerously moreish! Don't wait for the next royal wedding to make this!!
Chocolate Biscuit Cake (Serves 8)
1/2 tsp butter, for greasing the tin
8 oz McVities rich tea biscuits
4oz butter, softened
1/2 cup granulated sugar
1 egg, beaten
8 oz dark chocolate, for icing
1oz white chocolate, for decoration
Lightly grease a small (6in.) cake ring with 1/2tsp butter and place on a baknig tray lined with parchment/baking paper. Break each biscuit into almond-size pieces and set aside. Cream the butter and sugar until light and fluffy.
Melt the 4oz of dark chocolate in a double boiler. Add the butter mixture to the chocolate, stirring constantly. Add the egg, stirring. Fold in the biscuit pieces until they are coated with the chocolate mixture.
Spoon the chocolate biscuit mixture into the prepared cake ring. Press it into the cake ring to fill all the gaps at the bottom, as this will be the top when it's unmolded. Chill in the refrigerator for at least 3 hrs.
Remove from the refrigerator and let stand while you melt the 8oz of dark chocolate. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour the melted chocolate over the cake. Smooth the top and sides using an offset spatula. All the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the rack. Transfer the cake to a dish. Melt the white chocolate and drizzle on top of the cake. Refrigerate until ready to use.
Note: I accidently doubled the butter when I made this. I thought the cake was perfect so, I have indicated the amount of butter I used in the recipe. If you would like to make the original version, only use 2oz of butter.
Recipe source: Eating Royally. This recipe also appears on Epicurious