Chocolate Biscuit Cake Recipes

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CHOCOLATE BISCUIT CAKE

Provided by Darren McGrady

Categories     Cake     Chocolate     Dessert     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Chocolate Biscuit Cake image

Steps:

  • 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
  • 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
  • 3. Spoon the chocolate biscuit 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 unmolded. Chill the cake in the refrigerator for at least three hours.
  • 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

1/2 teaspoon butter, for greasing pan
8 ounces McVities rich tea biscuits
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate, for icing
1 ounce white chocolate, for decoration

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Top Asked Questions

How do you make chocolate biscuits?
Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture. 3.
How to make a biscuit cake with biscuits?
In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan.
What is chocolate biscuit cake?
Chocolate biscuit cake is a no bake cake recipe that happens to be Queen Elizabeth’s favorite/favourite cake! Growing up in the UK, this type of treat, called a tiffin, is quite popular for one reason: it’s fantastic! The original recipe is by the Queen’s past royal chef– Chef Darryn McGrady, who shared it some years ago.
How do you make a chocolate cake?
Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color. 2. Melt the 4 ounces of dark chocolate in a double boiler.

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