139 – Royal Chocolate Biscuit Cake Recipe
- 8 ounces of ‘McVities’ rich tea biscuits (or Petit Beurre from LU or Social Tea Biscuits from Nabisco)
- 4 ounces good dark chocolate
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, softened
- 1 egg, beaten
- Your secret ingredient! 8 ounces good dark chocolate, for icing
1. Melt the 4 ounces of dark chocolate in a double boiler.
2. Break each of the biscuits into almond-sized pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture is a light lemon colour.
4. Add the butter and sugar mixture to the chocolate, stirring constantly.
5. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
6. Add the secret ingredient!
7. Lightly grease your pan with 1/2 teaspoon butter, and place on a parchment-lined tray.
8. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
Note: you can cheat a bit, and place it in the freezer for 45 minutes.
9. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing
Note: if you placed the cake in the freezer, just place the bottom of the pan for few secons in hot water, so that butter coating melts a bit to be able to remove the parchment paper containing the cake.
Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature before placing in the fridge.
Serve Cold! Cheers!