Groom’s cake:
CHOCOLATE BISCUIT CAKE
Servings: 8
Note: “Biscuits” is Brit-speak for “cookies.” The biscuits may be purchased at specialty food shops and some supermarkets and ordered online.
Ingredients:
8 ounces tea biscuits or cookies
½ stick (4 tablespoons) unsalted butter, softened
½ cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
1. Grease a 6-inch cake ring or springform pan with butter. Place on a parchment-lined tray. Break biscuits into almond-size pieces; set aside. Cream 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 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 and 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. 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 white chocolate; drizzle on top of cake in a decorative pattern.
http://www.mercurynews.com/recipes/ci_17925843?nclick_check=1
wow...dying of a chocolate attack, here!! YUMMMMMMMMM
Tried so hard last night to post on the snark thread....kept getting kicked off....or, timed out due to s...l...o...w...n...e...s....s. Got so frustrated I quit trying til now! grrrrrrrrrrr
I am sitting here salivating!