January 12, 2015 by dgarnett2013
Royal chocolate biscuit cake: A Royal Cookbook (Buckingham Palace) – served at the marriage of Duke and Duchess of Cambridge.
Good for kids.
- 225g Rich Tea or Digestive biscuits
- 125g softened unsalted butter
- 125g caster sugar
- 125g chopped dark chocolate
- 2 tabs warm water or dark rum
For chocolate ganache icing (less popular with kids)
- 125g dark chocolate, chopped
- 125g whipping cream
Prepare a 15cm cake tin by greasing with butter and lining bottom and sides with greaseproof paper.
Break the biscuits into small pieces, around 1 – 2cm in size. The biscuits should not become crumbs.
Place the softened butter and the sugar into a bowl and cream together until light and fluffy.
Melt the chocolate in a bain marie, then pour on to the butter and sugar and mix thoroughly. Then add the water or rum and then the broken biscuit pieces.
Stir well to make sure that all the biscuit pieces are coated with the chocolate mix.
Place the mixture into the lined cake tin and carefully but firmly push it down to create an even texture. Place the cake into the fridge to chill until the chocolate becomes firm (at least 30 mins).
For the chocolate ganache:
Bring the whipping cream into a saucepan and bring to a simmer, then pour over the chopped chocolate. Carefully stir until the chocolate has completely melted and the ganache is smoothly blended.
Remove the chocolate biscuit cake from the fridge and take out of the tin. Place on a wire rack with a tray beneath to collect the excess ganache.
Carefully coat the chocolate biscuit cake with the warm ganache, making sure that all of the cake is evenly coated. Allow to set fully before moving to a plate.
Made on Pip’s Birthday.