If you love chocolate, this one’s for you! Apparently this was Kate and William’s wedding cake, but it really isn’t a fancy cake, as might befit royalty. And it is super easy to make. It is really just biscuits bashed up and coated in chocolate – I know, awesome, right?
I don’t really consider this a cake, since it isn’t baked, but if the royals call it that then I guess I will too.
What you need for the cake:
- 4 ounces dark chocolate
- 4 ounces granulated sugar.
- 4 ounces unsalted butter, softened
- 1 egg.
- 8 ounces Rich tea biscuits.
- ½ teaspoon butter for greasing
What you need for the chocolate coating:
- 8 ounces dark chocolate
What you do:
- Grease a 6 inch springform pan, then place it on a sheet of parchment.
- Break the biscuits into almond-sized pieces by hand.
- Cream the butter and sugar in a bowl until the mixture starts to lighten.
- Melt the 4 ounces of chocolate and add it to the butter mixture while stirring continuously.
- Beat the egg into the chocolate mixture.
- Fold in the biscuit pieces until they are all coated with the chocolate mixture.
- Spoon the mixture into the pan. Press it down so there are no spaces; the part on the bottom will become the top, so you don’t want to have any gaps there.
- Chill the cake in the refrigerator for at least three hours.
- Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
- Slide the ring off the cake and turn it upside down onto a wire rack with a baking sheet under to catch the drips. Pour the melted chocolate over the cake and smooth the top and sides. Allow the chocolate to set at room temperature.
- Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the wire rack, and lift it onto a serving plate.
I think this is best when it has been refrigerated, but you could also serve it at room temperature.