Rich Chocolate Cookie Cake

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:

1. Grease a 6 inch springform pan, then place it on a sheet of parchment.
2. Break the biscuits into almond-sized pieces by hand.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of chocolate and add it to the butter mixture while stirring continuously.
5. Beat the egg into the chocolate mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. 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.
8. Chill the cake in the refrigerator for at least three hours.
9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
10. 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.
11. 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.