The Royals Chocolate Biscuit Cake
This particular cake is a favorite of palace guests. As you can see there is no flour or leavening, so think chocolate covered tea biscuits shaped into a cake if you eat is right away. Leave it for a few days and the cookies soften to give it more of a lovely cake texture.
The Royals Chocolate Biscuit Cake
This particular cake is a favorite of palace guests. As you can see there is no flour or leavening, so think chocolate covered tea biscuits shaped into a cake if you eat is right away. Leave it for a few days and the cookies soften to give it more of a lovely cake texture.
Servings
6people
Passive Time
3hours
Servings
6people
Passive Time
3hours
Ingredients
Instructions
  1. Lightly grease a small (6 x 2½-inch) spring form pan with ½ teaspoon butter or cooking spray.
  2. Break each of the biscuits into almond-size pieces by hand and set aside.
  3. Cream the butter and sugar in a bowl until the mixture is a light color.
  4. Melt the 4 ounces of dark chocolate in a double boiler.
  5. Add the butter and sugar mixture to the chocolate, stirring constantly.
  6. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
  7. Carefully spoon the chocolate biscuit mixture into the prepared spring form pan, working to ensure you get the mixture into the nocks and crannies as best as you can. Even out the top as it will be the bottom of the cake when you finish.
  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 dark chocolate for icing.
  10. Slide the ring off the cake and turn the cake upside down.
  11. Melt the extra dark chocolate and dairy product in a metal bowl set over simmering water on the stove. Take off the heat and let thicken to spreading consistency. You can now camouflage any gaps and the ganache will harden when it sets
  12. The longer you let the cake rest, the softer the biscuits will become.
Recipe Notes

The recipe calls for a 6 inch spring form pan so to get the same volume if you want to use a standard 9 or 10 inch spring form pan, you will need to double the recipe.  This “cake” will freeze well for your next garden or tea party.

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