Chocolate Biscuit Cake The Queens Favorite Cake Tiffin Recipes

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THE QUEEN'S CHOCOLATE BISCUIT CAKE



The Queen's Chocolate Biscuit Cake image

My recipe today for The Queen's Chocolate Biscuit Cake is a variation on one I have been making for years, without realising that it was Her Majesty the Queen's favourite cake. It was a favourite for birthday parties and the cake tin, with my daughter taking a small square to school in her lunch box sometimes. Apparently, Her Majesty is so fond of this recipe for The Queen's Chocolate Biscuit Cake, that she has it daily in the afternoon with a cuppa, and will enjoy a slice every day until it is all gone. I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.

Provided by Karen Burns-Booth

Categories     Chocolate

Time 25m

Number Of Ingredients 9

Cake:
225g Rich Tea biscuits
115g softened unsalted butter
115g golden caster sugar
115g dark chocolate, 53% minimum cocoa solids, chopped
2 tablespoon warm water
Ganache:
125g dark chocolate, 53% minimum cocoa solids, chopped
125g whipping cream

Steps:

  • 1. Butter and line a 15cm (6") loose bottom cake tin and set to one side. 2. Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces. 3. Cream the butter and sugar together until light and fluffy. 4. Melt the chocolate in the microwave, or in a pan set over boiling water. 5. Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly. 6. Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture. 7. Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes. 8. Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer. 9. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache. 10. Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath. 11. Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter. 12. Serve cut into slices.

Nutrition Facts : Calories 338 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 97 grams sodium, Sugar 24 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

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