Tested till perfect The Queen's Chocolate Biscuit Cake

The Queen's Chocolate Biscuit Cake

The recipe for The Queen's Chocolate Biscuit Cake was provided by Michael Dunn, a former chef at Buckingham Palace.

By Adapted by The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 8

Ingredients

  • 20 20arrowroot biscuitarrowroot biscuits, (4 oz/125 g)
  • 8 oz 8ozbittersweet chocolate, finely chopped (Belgian if possible)
  • 1 cup 1cupwhipping cream
  • 1/2 cup 1/2cupgranulated sugar
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Preparation

Line 5-3/4- x3-1/4-inch (625 mL) loaf pan with waxed paper; set aside.

Break biscuits into 1/2-inch (1 cm) pieces; place in large bowl. Place chocolate in heatproof bowl. In saucepan, stir cream with sugar; bring to boil. Pour over chocolate and whisk until smooth. Add 1-1/2 cups (375 mL) of the chocolate mixture to biscuit pieces; stir to coat.

Pour biscuit mixture into prepared pan; smooth top. Cover and refrigerate cake and remaining chocolate mixture separately until cake is firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove remaining chocolate mixture from refrigerator; let come to room temperature.

Invert cake onto serving plate; peel off paper. Using small palette knife, spread remaining chocolate mixture over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Slice thinly.

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