A Royal Cake

When Prince William married Princess Kate, he asked the Royal chef to make his grandmother, Queen Elizabeth’s, favourite… a chocolate biscuit cake.

The groom’s cake is different from the light in texture wedding cake. This one is a rich, chocolate cake that incorporates biscuits (the English version of a crisp cookie). I also love adding toasted hazelnuts. The recipe is simple, but the outcome is magnificent, making it a perfect holiday recipe to add to your family’s table.

Chocolate Biscuit Cake (modified from the Royal Chef) 

Ingredients:

• 4 ounces of semi-sweet chocolate for the cake base
• 8 ounces of semi-sweet chocolate for the topping
• 4 ounces of sugar
• 4 ounces of unsalted butter (softened)
• 1 egg (beaten)
• 8 ounces of McVities rich tea biscuits (available on Amazon if you can’t find them at a local store)
• 8 ounces of hazelnuts (toasted, crushed, and optional)
• butter for greasing your pan
• Special Equipment: A springform pan

Instructions:

• Grease a 6” by 2 1/2” springform pan and place on a tray with a sheet of parchment paper underneath.
• Break the tea biscuits into pieces (about 4-5 breaks per cookie) and set aside.
• Toast the hazelnuts. Place in a ziplock bag and break into pieces by pounding with a rolling pin or something handy.
• Cream and butter and sugar.
• Melt the 4 ounces of chocolate and add to the butter mixture. Allow to cool.
• Add the egg to the mixture. (Make sure the mixture is cooled so your egg doesn’t cook.)
• Fold in the biscuits and nuts (if you’re using them) until they are thoroughly coated.
• Spoon the mixture into your pan. Chill in the refrigerator for at least three hours.
• Remove the ring from the springform pan.
• Melt the 8 ounces of chocolate and pour over the cake. (This is why you want the pan on top of parchment paper.)
• Allow the chocolate to set. Refrigerate if necessary. Cut and serve.

Thank you to Amira’s Pantry for this amazing image.