Chocolate Biscuit Cake
from the kitchen of Buckingham Palace
Courtesy of Chef Darren McGrady, The Royal Chef

For the Cake

½ teaspoon butter, for greasing the pan
8 ounces Rich tea biscuits or sweet cookies
4 ounces unsalted butter, softened
4 ounces granulated sugar
4 ounces dark chocolate
1 egg

For the Icing

8 ounces dark chocolate, for coating
1 ounce chocolate, for decoration


Lightly grease a 6-inch-by-2½-inch cake ring with the
butter and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond size pieces by
hand and set aside.

In a large bowl, combine the butter and sugar until the
mixture starts to lighten.

Melt the 4 ounces of the dark chocolate and add to the
butter mixture, stirring constantly.

Add the egg and beat to combine.

Fold in the biscuit pieces until they are all coated with
the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill
all of the gaps on the bottom of the ring because this will
be the top when it is un-molded.

Chill the cake in the refrigerator for at least 3 hours.

Remove the cake from the refrigerator and let it stand.

Meanwhile, melt the 8 ounces of dark chocolate in a double
boiler or saucepan on the stove top over low heat. Slide the
ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top
and sides using a palette knife.

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 cake wire and lift it onto a tea
plate.

Melt the remaining 1 ounce of chocolate and use to decorate the
top of the cake.

 

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