Chocolate Biscuit Cake Recipes

CHOCOLATE BISCUIT CAKE

Steps:

• Line a (6-x-3½-inch) mini loaf pan with plastic wrap. Set aside. Break cookies into somewhat equal pieces, approximately 1 to 2 inches in size. Set aside. Place chocolate morsels in a heatproof bowl. Set aside. In a medium saucepan, combine cream and butter; heat to a very hot temperature, but do not let mixture boil. Pour over milk chocolate morsels. Let sit for 1 minute. Stir until morsels have melted and mixture is smooth and creamy. Pour enough melted chocolate into prepared loaf pan to cover bottom of pan. Lay broken cookies in a single layer over ganache, covering surface of ganache. Continue layering chocolate and cookies in this manner until pan is full. Refrigerate in pan until chocolate is hard, approximately 4 hours. Remove cake from pan, and place on a wire rack set over a rimmed baking sheet, top side down. Remove plastic wrap. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth ganache over all sides of cake. Refrigerate, uncovered, for at least 8 hours or overnight before serving. Using a sharp knife, cut into ¼-inch slices by pressing down rather than sawing.
• Place milk chocolate morsels in a heatproof bowl. Set aside. In a small saucepan, heat cream until very hot but not boiling. Pour over milk chocolate morsels. Stir until morsels have melted and mixture is smooth and creamy. Use immediately.

CHOCOLATE BISCUIT CAKE

Steps:

• Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
• In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.

CHOCOLATE BISCUIT CAKE (THE QUEEN'S FAVORITE CAKE - TIFFIN RECIPE)

Steps:

• 1. Butter a 6" cake tin and line the bottom with parchment or waxed paper. 2. Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside. 3. Beat the butter and sugar together until light and fluffy. 4. Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined. 5. Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture. 6. Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top). 7. Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes. Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper. 8. Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth. 9. Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife. 10. Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.

CHOCOLATE BISCUIT CAKE

Steps:

• 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
• 2. Break each of the biscuits into almond size pieces by hand and set aside.
• 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
• 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
• 5. Add the egg and beat to combine.
• 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 7. 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 un-molded.
• 8. Chill the cake in the refrigerator for at least 3 hours.
• 9. Remove the cake from the refrigerator and let it stand.
• 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
• 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
• 12. Allow the chocolate to set at room temperature.
• 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.
• 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

CHOCOLATE BISCUIT CAKE

Steps:

• Break each of the biscuits into little pieces in a bowl.
• Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
• In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
• Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
• Leave the biscuits mix to set in the fridge over night.
• Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
• Once set, remove from the tin and slice into squares

CHOCOLATE BISCUIT CAKE

Steps:

• Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
• Beat the egg in a bowl.
• Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
• Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
• Add the sultanas and mix well.
• Add the cocoa and mix well.
• Add the egg and mix well.
• Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
• Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
• Press the mixture into the cake tin and leave to set in the fridge for about two hours!
• Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.

CHOCOLATE BISCUIT CAKE

Steps:

• 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
• 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• 3. Spoon the chocolate biscuit 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 three hours.
• 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.