Chocolate Biscuit Cake
This no-bake chocolate biscuit cake - famously served as Prince William’s groom’s cake - combines simple pantry staples into a rich, compact dessert. Crushed tea biscuits are folded into a warm chocolate mixture, pressed into a pan, chilled until firm, and finished with a smooth chocolate glaze. The result is a deeply chocolaty treat with satisfying crunch and a polished, regal look that belies how easy it is to make.
Equipment
- 6" springform pan
Ingredients
- 1/2 tsp. softened butter for greasing pan
- 8 oz. McVities rich tea biscuits broken into pieces
- 4 tbsp. unsalted butter, softened
- 1/2 cup extra fine granulated sugar
- 4 oz. chopped chocolate or chocolate chips about 1/2 cup
- 1 large egg beaten
- 8 oz. chocolate for icing
- Cinnamon for dusting
Instructions
- Lightly grease a 6" spring form pan. Set aside. Cream the butter and sugar in a bowl until mixture has lightened in color.
- Melt 4 oz. chocolate in a double boiler. Add butter and sugar mixture to the chocolate stirring constantly. Add the egg and continue to stir. Fold in biscuit pieces until they are all coated with the chocolate mixture.
- Spoon the chocolate coated biscuits into the cake pan. Press firm with the back of a spoon to fill in any gaps - the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours.
- Remove cake and unmold on a wire rack. Melt the 8 oz of chocolate (I did this in the microwave) and pour over the cake. Spread smooth with an off-set spatula. Allow chocolate coated cake to sit at room temperature until chocolate is set. When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little). Transfer to a fancy serving platter, slice and serve.
Notes
Lightly adapted recipe from Eating Royally by Darren McGrady
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