Royal Chocolate Biscuit Cake Recipes

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

Steps:

• Lightly grease a 6" x 2 1/2" cake ring 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.
• Cream the butter and sugar in a bowl until the mixture starts to lighten.
• Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
• Beat the egg into the mixture.
• 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 unmolded.
• Chill the cake in the refrigerator for at least 3 hours.
• To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
• 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 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.