Chocolate Biscuit Cake

Chocolate Biscuit Cake/Royal Wedding Cake
Prep: 25 minutes
Chill: 3 hours
Servings: 8

Note: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at specialty food shops, some supermarkets and ordered through Amazon.com. McVitie's digestive biscuits could be substituted.

If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.

Ingredients:
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
Ounce white chocolate

1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.

2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.

4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.

Nutrition information:
Per serving: 491 calories, 46% of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.


CHOCOLATE BISCUIT CAKE
The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but any firm butter cookie can be used in this intensely rich and chocolatey no-bake treat. Cover and refrigerate any leftovers; the cake gets better with time.

Start to finish: 3 1/2 hours (30 minutes active)

Servings: 12

For the cake:

190 g (7-ounce) package butter tea biscuits (sold in the cookie aisle)

250 ml (1 cup) heavy cream

30 ml (2 tbsp) honey

60 ml (4 tbsp or 1/2 stick) butter

625 ml (16 ounces or about 2 1/2 cups) bittersweet chocolate bits

5 ml (1 tsp) vanilla extract

For the glaze:

30 ml (2 tbsp) butter

60 ml (1/4 cup) heavy cream

165 g (6 ounces or about 1 cup) bittersweet chocolate

Coat an 18- or 20-cm (7- or 8-inch) round springform pan with cooking spray.

To make the cake, with your hands break up the biscuits into 5 mm to 1 cm (1/4- to 1/2-inch) pieces; you want chunks, not crumbs.

In a medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.

Refrigerate for 3 hours or until thoroughly chilled.

Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.

Carefully remove the sides from the springform pan (you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the cake onto a wire rack, then remove the bottom of the pan from the cake. Set the rack over parchment paper to catch drips.

Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.

(Recipe by Alison Ladman)