Over at The Star, they have a great little article about Prince William, who requested a simple Biscuits & Chocolate Cake for his groom cake. That’s a “cookies” and chocolate cake to us Americans. We couldn’t help but post the recipe for what looks to be a scrumptious cake. And hey – Prince Williams selected it because he used to eat it with his mom, Princess Di! Might be worth a go!
Taken from the Star: Chocolate Biscuit Cake
Article by: By Jennifer Bain, Food Editor
Chocolate Biscuit Cake
4 tbsp (60 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
4 oz (110 g) dark chocolate, chopped
1 large egg, beaten
8 oz (225 g) McVities Rich Tea Biscuits (about 28), or other tea biscuits (such as Social Tea or Marie/Maria), broken into almond-sized pieces
8 oz (225 g) dark chocolate, chopped
Line bottom of 7-inch/18-cm (or other small) non-stick springform pan with parchment. Butter sides.
In medium bowl using electric mixer on medium, cream butter and sugar until fluffy, 1 to 2 minutes.
In top of double boiler, or in stainless steel bowl set over pot of simmering water, melt chocolate, stirring. Stir in butter mixture. Stir in egg. Remove from heat; fold in biscuits, stirring until well coated.
Spoon biscuit mixture into prepared cake pan, filling all gaps on bottom (it will be the top when unmolded). Refrigerate, covered, at least 3 hours until cold and firm.
Remove cake from fridge. Remove ring from springform pan. Turn cake upside down on cooling rack set over parchment-lined baking sheet; remove bottom and parchment.
In top of double boiler or in stainless steel bowl set over pot of simmering water, melt dark chocolate, stirring. Slowly pour over cake, filling crevices and smoothing top and sides using offset spatula.
Let cake stand at room temperature until set, at least 1 hour. Carefully run knife around bottom of cake where it has stuck to rack, then transfer cake to serving plate.
Makes 8 servings.
Star-tested by Jennifer Bain