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.
