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 base8 ounces of semi-sweet chocolate for the topping4 ounces of sugar4 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 panSpecial Equipment: A springform panInstructions:
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.






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Published on December 06, 2024 07:19
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