Here’s a cake for the holiday season: chocolate biscuit cake from Eating Royally. I saw another version of this on Nigella Lawson’s recent Christmas special which she shaped into an Italian salami. This is much easier. It is one of Queen Elizabeth’s favorite tea cakes.
8 ounces rich tea biscuits (or Social Teas or any crisp blond biscuit)
1/2 stick unsalted butter, room temp
1/2 cup granulated sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate
Grease a cake ring and place on a parchment-lined tray. Break each of the biscuits into almond-size pieces by hand and set aside. Cream the butter and sugar until light and fluffy.
Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Folding the biscuit pieces until they are all coated.
Spoon the chocolate biscuit mixture into the cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top of the cake when unmolded. Chill the cake for at least 3 hours.
Melt the 8 ounces of the dark chocolate. Slide the ring off the cake and turn the cake upside down onto a rack. Pour the 8 ounces of melted chocolate over the cake and smooth. Allow it to set at room temperature. Remove to a cake dish.
I’ve made this several times and it is easy, crunchy and tasty. Children will like it, too, due to its pebbly interior.
I read that Diane’s children often visited gramma for tea....and that the biscuit cake was young Prince William’s favorite.
I have to admit, that cake sounds extremely strange! LOL. At least the preparation of it does. But I am so intrigued that I think I have to try it. Especially if you recommend it, it must be good.