CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
CHOCOLATE BISCUIT WREATH CAKE
Serve this stunning wreath as an alternative to Christmas cake. It makes a showstopping centrepiece dessert, and components of it can be made in advance
Provided by Katie Hiscock
Categories Dessert
Time 1h38m
Yield Makes 1 x 25cm cake (serves 18-20)
Number Of Ingredients 11
Steps:
- Oil a 25cm bundt tin and line with cling film, ensuring there are no gaps and the cling film comes up and over the sides of the tin. Lightly brush with more oil.
- Spoon the biscuit cake mix into the prepared tin, pressing down firmly with the back of a spoon. Bring the cling film over the top of the cake, seal and press down firmly. Transfer to the fridge and chill until the cake is completely firm, about 4 hrs. Can be prepared up to one week in advance. When the cake is set, it will easily drop out of the tin with a sharp tap.
- Next, make the holly biscuits. Heat the oven to 200C/180C fan/gas 6. Lightly knead the gingerbread dough and roll out onto a lightly dusted work surface. Stamp out 16-18 holly leaves using a holly-leaf-shaped biscuit cutter, re-rolling the dough as needed (you can use different sizes of biscuit cutters, if you like). Transfer the biscuits to a lined baking sheet, spacing them apart. Bake for 8 mins until golden, then transfer to a wire rack and leave to cool completely.
- Divide the royal icing between two bowls and colour with the food colouring - one should be dark green, the other light. Fit a piping bag with a small round nozzle and fill with 2 tbsp of the light green icing. Repeat with a second piping bag and the darker icing. Thin the remaining icings in the bowls with just enough water to achieve a runny consistency - when you run a spoon through the bowls, the trail should settle on its own by the count of 10.
- Using the icing in the piping bags, pipe the outlines of the holly leaves on the cooled biscuits. Use each colour for half the biscuits (you don't need to use all of the icing). Fill a piping bag with one of the thinned icings, snip off the end, and use this to flood the gaps of half the biscuits (they should have a contrasting outline). If you like, smooth the icing into the gaps using a clean, fine, damp paintbrush. Repeat with the other thinned icing and remaining biscuits.
- Use the remaining icing in the piping bags to pipe over the outlines and central vein so they stand out. Leave to set overnight. The biscuits can be made up to one month in advance and stored in a cake box or sealed plastic container lined with baking parchment.
- Next, make the poinsettia flowers. Colour the 3 tbsp royal icing with the yellow food colouring gel, and the remainder with the red food colouring gel. Fit a piping bag with a leaf nozzle and fill with the red icing (the icing should be slightly stiff ). Line a chopping board with baking parchment and draw three 6cm circles on the parchment (you can use the bottom of a glass or a biscuit cutter as a guide). Flip the parchment over, then pipe three poinsettia petals as a triangle to fit within one of the circles. Pipe the next three petals between the first to create a six- petalled base flower. Repeat in the other circles so you have three separate flowers. Leave to set for 30 mins, then pipe a smaller set of six petals on top of the base flowers. Leave to set for another 30 mins.
- Fit a piping bag with a small round nozzle and fill with the yellow icing. Pipe a series of dots into the centres of the poinsettias. Leave to dry completely - this may take up to two days, as the flowers are quite thick.
- To assemble the wreath, knead and roll out the chocolate fondant icing onto a work surface lightly dusted with icing sugar until it's large enough to cover the wreath. Use this to cover the wreath, then press into position and use a 5cm round cutter to remove the fondant from the middle of the wreath. Neaten and trim the edges.
- Carefully transfer the wreath to a cake stand or board. Place the holly biscuits on top of the wreath to create a flat surface, using a little royal icing to fix them in place. Add more biscuits on top. Carefully remove the poinsettias from the baking parchment using a palette knife, then fix to the leaves using more royal icing. Finish by fixing the red sugar pearls to the wreath with royal icing. Will keep for up to two weeks in a cool place. Take the biscuits off and enjoy separately, then cut the cake into wedges.
Nutrition Facts : Calories 864 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 143 grams carbohydrates, Sugar 125 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
HOLIDAY BISCUIT WREATH
Provided by Trisha Yearwood
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
- Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
- Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
- With the remaining dough, stuff and roll each piece of biscuit with an olive.
- Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
- Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
- Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.
CHOCOLATE BISCUIT CAKE
A cake made of British cookies and dark chocolate will be Prince William's groom's cake. It's a cake made from cookies!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE BISCUIT CAKE (THE QUEEN'S FAVORITE CAKE - TIFFIN RECIPE)
A chocolate and cookie concoction that is called a tiffin in the UK and happens to be Queen Elizabeth II's favorite cake!
Provided by adapted by Christina Conte
Categories Desserts
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 305 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 slice, Sodium 109 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CHOCOLATE BISCUIT CAKE
Recipe Credit: Darren McGrady, Royal Chef http://www.today.com/recipes/queen-elizabeth-favorite-dessert-food-chocolate-biscuit-cake-t109969
Provided by SpS119
Categories Dessert
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 420, Fat 32.3, SaturatedFat 18.8, Cholesterol 43.5, Sodium 128.5, Carbohydrate 39.2, Fiber 6.4, Sugar 14.8, Protein 7
CHRISTMAS WREATH CAKE
A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.
Provided by Karen D.
Categories Desserts Cakes Holiday Cake Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
- In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
- In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
- Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.
Nutrition Facts : Calories 413 calories, Carbohydrate 62 g, Cholesterol 77 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 221.4 mg, Sugar 38.1 g
CHOCOLATE WHOLE-WHEAT BISCUIT CAKE
This no-bake chocolate cake is dense with dried cherries, chopped walnuts, and crumbled whole-wheat biscuit cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Lightly butter an 8-by-2-inch spring-form pan; set aside. In a medium bowl, combine chocolate and butter. Place bowl on top of a saucepan filled with 1 inch of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl from saucepan; set aside.
- In another medium bowl, whisk together egg, sugar, and water. Place over the pot of simmering water; whisk until pale, fluffy, and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and rum, if using. Let cool for 5 minutes, stirring occasionally.
- Fold crushed cookies, half the walnuts, and half the cherries into chocolate mixture. Pour into prepared pan; smooth top with a spatula. Sprinkle remaining nuts and cherries on top. Cover; chill until set, about 1 hour. Serve with whipped cream, if using.
More about "chocolate biscuit wreath cake recipes"
BEST CHOCOLATE BISCUIT CAKE (NO BAKE) - THE BOSSY KITCHEN
From thebossykitchen.com
4.5/5 (72)Total Time 3 hrs 35 minsCategory Cakes And EntremetsCalories 370 per serving
- Place sugar, cocoa powder, water, and butter in a small pot. Place the pot on the stove, on medium heat, and bring the mixture to a boil. Simmer the syrup for about 7 minutes, mixing constantly.
10 BEST CHOCOLATE BISCUIT CAKE RECIPES - YUMMLY
From yummly.com
EASY CHOCOLATE WREATH CAKE RECIPE - WOMAN & HOME
From womanandhome.com
QUEEN ELIZABETH II'S FAVORITE CAKE: CHOCOLATE BISCUIT CAKE
From today.com
CHOCOLATE BABKA WREATH - KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE RIPPLE CAKE CHRISTMAS WREATH - REAL …
From mouthsofmums.com.au
CHOCOLATE BISCUIT CAKE - TEATIME MAGAZINE
From teatimemagazine.com
THE QUEEN'S CHOCOLATE BISCUIT CAKE | CANADIAN LIVING
From canadianliving.com
CHOCOLATE WREATH CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
THE VERY BEST CHOCOLATE RIPPLE CAKE RECIPES - BAKE PLAY SMILE
From bakeplaysmile.com
CHOCOLATE BISCUIT CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
CHOCOLATE BISCUIT WREATH CAKE – COOKER APP
From cookerapp.com
CHOCOLATE EASTER FRIDGE CAKE WREATH - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHOCOLATE WREATH CAKE RECIPE | RECIPELAND
From recipeland.com
CHOCOLATE RIPPLE WREATH CAKE WITH BRANDY CREAM
From wholesomepatisserie.com
CHOC RIPPLE WREATH CAKE | CHOCOLATE RIPPLE CAKE RECIPE …
From arnotts.com
NO-BAKE CHOCOLATE BISCUIT CAKE - EASY RECIPE CHEF
From easyrecipechef.com
CHOCOLATE BISCUIT CAKE – THE QUEEN’S FAVORITE TEATIME TREAT
From pallensmith.com
CHOCOLATE-BERRY WREATH CAKE | BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE RIPPLE WREATH - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
CLASSIC CHOCOLATE RIPPLE CAKE - BAKE PLAY SMILE
From bakeplaysmile.com
VEGAN BISCUIT WREATH CAKE (VF)
From chococo.co.uk
CHOCOLATE BISCUIT WREATH CAKE | RECIPE | CHOCOLATE BISCUITS, …
From pinterest.com
4 INGREDIENT CHOCOLATE BOURBON BISCUIT CAKE RECIPE
From scottishscran.com
ROYAL CHOCOLATE BISCUIT CAKE RECIPE - A ROYAL FAMILY FAVORITE
From homemade-dessert-recipes.com
CHOCOLATE TIFFIN WREATH CAKE - LUCY'S FRIENDLY FOODS
From lucysfriendlyfoods.com
CHOCOLATE BISCUIT CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE RIPPLE CAKE WITH A TWIST (OR TWO)! - CHEF NOT REQUIRED...
From chefnotrequired.com
BAILEYS CHOCOLATE RIPPLE CAKE - BAKE PLAY SMILE
From bakeplaysmile.com
CLASSIC CHOCOLATE BISCUIT WREATH CAKE - CHOCOCO HOME PAGE
From chococo.co.uk
CHOC RIPPLE WREATH CAKE RECIPE | WOOLWORTHS
From woolworths.com.au
THE QUEEN'S FAVOURITE CHOCOLATE BISCUIT CAKE RECIPE
From lovefood.com
CHOCOLATE BISCUIT WREATH CAKE | RECIPE | CHOCOLATE BISCUITS, CAKE ...
From pinterest.co.uk
CHOCOLATE BISCUIT CAKE | BAKING MAD
From bakingmad.com
CHEESY BISCUIT WREATH - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
CHOCOLATE BISCUIT CAKE | DONAL SKEHAN | EAT LIVE GO
From donalskehan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love