CHOCOLATE BISCUIT CAKE

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Dear readers, yes, this is the recipe for Queen Elizabeth’s favorite chocolate and biscuit cake. It seems that it is ordered regularly from the palace kitchens and that it is presented again until the last slice is finished. It is a no-bake cake (recipe by former Royal Chef Darren McGrady), which is very similar to our chocolate salami, but creamier. What wait to try it? Prepare yourself a REAL snack!

Ingredients

  • 120 g of dark chocolate
  • 120 g of soft butter
  • 120 g of sugar
  • 240 g of dry biscuits (such a digestive biscuits)
  • 1 egg
  • 240 g of chocolate to cover
  • 25 g of chocolate for decoration (plus beads or sugar decorations)

Take a 16 cm mold with high hinged edges and (optional) cover it with baking paper.

The process is quite simple. In a bowl, break the biscuits with your hands into crumbs the size of half an almond (I personally like small pieces, so chop them according to your taste, but not too large) and set aside.

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Melt the 120 grams of dark chocolate in a bain-marie.

In a bowl (or in the planetary mixer) put the soft butter with the sugar and with the whisks obtain a soft and silky cream. Add the melted chocolate and mix until smooth. Add the egg and continue to beat lightly until it is completely absorbed.

At this point, pour the crumbled biscuits into the chocolate mixture and mix until they are completely covered. Pour the mixture into the mold and level carefully.

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Place in the fridge for at least 3 hours.

Once the time has passed, melt the chocolate (240+ 25 g) in a bain-marie and wait for it to cool slightly. In the meantime, take the cake out of the fridge, separate the edges with a spatula and gently open the zipper.

Place a sheet of baking paper on the counter, place a shallow glass of water upside down in the center and place the cake on top (check that it is stable). This way the cake will be “suspended” and you can frost it. Pour the melted chocolate over the cake (reserving just a little), spread it out with a spatula or the blade of a long knife and let it drip along the edges. Using a spatula, collect the chocolate that falls onto the baking paper and place it on any uncovered places.

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Leave to cool at room temperature for 10-15 minutes. With the chocolate kept aside (warm), decorate with curls along the edge of the cake with the help of a spoon or a piping bag. Add any beads or chocolate decorations as desired.

let solidify and store in the fridge. And here’s the delicious Chocolate Biscuit Cake!

To feel like you’re having tea with the legendary Lilibeth as often as you want!

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