THE QUEEN'S CHOCOLATE BISCUIT CAKE
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
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
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
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