|The Royal Wedding Chocolate Biscuit Cake|
on display at Buckingham Palace
Reading through the recipe, it was immediately clear that it was perfect for a Valentine's Day chocolate binge, and why it would be family favorite.
- 1. Prepare a cake pan (7 in. x 7 in. square, 8-9 in. round) by lining with parchment paper or use a silicone pan.
2. Crush biscuits into almond-sized or smaller pieces.
3. Melt the dark chocolate with the butter in a double boiler.
4. Remove chocolate mixture from heat and add sweetened condensed milk. Stir.
5. Add crushed biscuits, white chocolate and nuts. Stir until coated.
6. Spoon and spread the mixture into the prepared pan. Keep spreading to smooth out (and get air bubbles out of the bottom - which will become the top of the cake).
- I pressed the mixture down firmly with a wooden spoon after it was spread out. I also crushed up extra tea biscuits and pressed them firmly into the top, which made a small crust once I turned the cake out onto a plate.
- 7. Place in refrigerator for 4 hours or in freezer for 45 minutes to set.
- 8. Once the cake is set, turn out onto a plate, carefully removing the parchment from the top. After 4 hours the cake was set, but it was much easier to cut into pieces once it had been refrigerated overnight--and of course it tasted better too.
|The finished product is rich and delicious and is a little more like |
fudge than a cake. I ended up cutting it up into 2'x2' squares
after it had been refrigerated overnight.