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 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
Provided by Darren McGrady
Categories Cake Chocolate Dessert Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
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.
PRINCE WILLIAM'S CHOCOLATE BISCUIT GROOM'S CAKE
This cake is so good that Prince William chose it as his groom's cake for the royal wedding. Recipe courtesy of Darren McGrady.
Provided by Ambervim
Categories Dessert
Time 45m
Yield 1 6" Round, 8 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
- Break each of the biscuits into almond-size pieces by hand and set aside.
- Cream the butter and sugar in a bowl until the mixture starts to lighten.
- Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
- Beat the egg into the mixture.
- Fold in the biscuit pieces until they are all coated with the chocolate mixture.
- 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 unmolded.
- Chill the cake in the refrigerator for at least 3 hours.
- To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
- Slide the ring off the cake and turn it upside down onto a cake wire.
- Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
- Allow the chocolate to set at room temperature.
- Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
- Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
Nutrition Facts : Calories 525, Fat 40.4, SaturatedFat 23.5, Cholesterol 54.4, Sodium 160.6, Carbohydrate 49, Fiber 8, Sugar 18.6, Protein 8.8
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.
NO-BAKE CHOCOLATE BISCUIT CAKE WITH DRIED CHERRIES
Steps:
- Line 9 x 5 x 2-inch metal loaf pan with plastic wrap. Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth. Mix in cream and golden syrup. Remove from heat. Stir in remaining ingredients. Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.)
- Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
CHOCOLATE BISCUIT CAKE
Divine smooth outer layer and crunchy inner great for kids party's,formal party's and picnics.
Provided by foodiequeen123
Time 25m
Yield Serves 12
Number Of Ingredients 0
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
PRINCE WILLIAM'S GROOM'S CAKE - CHOCOLATE BISCUIT CAKE
Steps:
- Lightly grease a 6" spring form pan. Set aside. Cream the butter and sugar in a bowl until mixture has lightened in color. Melt 4 oz. chocolate in a double boiler. Add butter and sugar mixture to the chocolate stirring constantly. Add the egg and continue to stir. Fold in biscuit pieces until they are all coated with the chocolate mixture. Spoon the chocolate coated biscuits into the cake pan. Press firm with the back of a spoon to fill in any gaps - the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours. Remove cake and unmold on a wire rack. Melt the 8 oz of chocolate (I did this in the microwave) and pour over the cake. Spread smooth with an off-set spatula. Allow chocolate coated cake to sit at room temperature until chocolate is set. When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little). Transfer to a fancy serving platter, slice and serve.
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
NO - BAKE CHERRY CHOCOLATE BISCUIT CAKE
In the cookie aisle, I often see the packages of Le Petit Beurre butter _biscuits_ and wonder whether they are really cookies or biscuits. I still don't know but they make a great dessert that's not really a cake or candy or cookie or fudge exactly, something in between. Cooking time = chill time
Provided by SusieQusie
Categories Dessert
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Line 9 x 5 x 2-inch metal loaf pan with plastic wrap, leaving overhang on both ends.
- Stir chocolate and butter in heavy large saucepan over low heat until melted and smooth.Remove from heat. Mix in cream and golden syrup. Stir in remaining ingredients.
- Pour chocolate mixture into prepared pan. Smooth top. Cover with plastic wrap and refrigerate until set, at least 3 hours or overnight. (Cake can be prepared up to 3 days ahead. Keep refrigerated.).
- Uncover pan. Place platter on pan. Invert cake onto platter. Peel off plastic wrap. Cut cake into slices and serve.
- Nb - This is very rich and can be pretty crumbly when cutting. Keep cold for best results.
MUM'S CHOCOLATE BISCUIT CAKE
YUMMY
Provided by Ellie0807
Time 1h
Yield Serves 20
Number Of Ingredients 18
Steps:
- Line tin with cling film
- Melt 400g of chocolate for the base over hot water
- Add 115g of butter and condensed milk and melt until all mixed well
- Add your raisins (I use about 120g)
- Roughly break biscuits and add to chocolate/raisin mixture
- Press in tin and add mini marshmallows and maltesers and press into tin, then fridge.
- Then, for the top melt another 400g of chocolate over hot water and spread over top. If you want, melt around 100g of dark and/or white chop and swirl on top!!
QUICK CHOCOLATE BISCUIT CAKE (SUGAR FREE)
This recipe is very easy to make and requires no special ingredients. No sugar is needed for this recipe so it''s good for both diabetics and regular people. There's another version of this recipe lying here but this one uses only two ingredients to make it quick and easy.
Provided by zippyzap
Categories Dessert
Time 20m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour the water in a saucepan and heat it until medium hot.
- Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
- Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
- Add the cocoa mixture to the bowl and mix it lightly with a spoon.
- Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
- Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
Nutrition Facts : Calories 6.2, Fat 0.4, SaturatedFat 0.2, Sodium 2.3, Carbohydrate 1.6, Fiber 0.9, Sugar 0.1, Protein 0.5
QUICK CHOCOLATE BISCUIT CAKE (SUGAR FREE)
This recipe is very easy to make and requires no special ingredients. No sugar is needed for this recipe so it''s good for both diabetics and regular people. There's another version of this recipe lying here but this one uses only two ingredients to make it quick and easy.
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- Pour the water in a saucepan and heat it until medium hot.
- Mix the cocoa powder with the water. Add in Splenda and mix until the mixture becomes creamy and thick. Do not add too much Splenda as biscuits themselves are the major source of sweetness in the recipe.
- Crush the biscuits separately in a bowl. Make sure the pieces are neither too big nor extremely powdery. We just need small pieces.
- Add the cocoa mixture to the bowl and mix it lightly with a spoon.
- Take a small plastic bag and put in the resulting mixture, roll the plastic bag in a cylinder like shape.
- Put the bag in a Refrigerator and allow it to cool for 4-6 hours.
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
CHOCOLATE BISCUIT CAKE
A simple, quick and easy recipe using the old favourite Arnott's Milk Coffee Biscuits. Guaranteed to keep you coming back for more! This recipe calls for 2 level (not heaped!) dessertspoons of Cocoa but it kept changing it to tablespoons. I find the recipe too sweet if you use too much Cocoa.
Provided by Mrs_Nostawk
Categories Dessert
Time 20m
Yield 10 Pieces
Number Of Ingredients 6
Steps:
- Line a square cake tin with aluminium foil and place biscuits face down to make the first layer.
- Melt Copha over low heat.
- Sift icing sugar and cocoa. Making a well in the centre, gently mix in beaten egg and vanilla essence.
- Gently add melted Copha and beat with electric mixer until smooth.
- Spread evenly over first layer of biscuits. Repeat until finished. (Usually makes 3 layers).
- Place in fridge to set.
Nutrition Facts : Calories 226.1, Fat 14.8, SaturatedFat 13.1, Cholesterol 21.1, Sodium 7.3, Carbohydrate 23.3, Fiber 0.2, Sugar 22.3, Protein 0.8
CHOCOLATE BISCUIT CAKE
I begged this recipe from the caterers of a company I used to work for many years ago. They were based in Ealing, West London but I have long since forgotten their names. I have changed a lot of the recipe and it is now pretty darn near perfect. Very rich! Tastes amazing though. It is very good served with coffee or as a desert with creme fraiche, fresh raspberries and raspberry coulis etc.
Provided by dimensionally trans
Categories Dessert
Time 2h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 283.4, Fat 15.6, SaturatedFat 8.9, Cholesterol 60, Sodium 248.5, Carbohydrate 34.6, Fiber 0.7, Sugar 16.5, Protein 3.5
CHOCOLATE AND BISCUIT CAKE
This is a fridge style cake, so called because the ingredients are chilled not baked. Perfect for the kids to make and snack on after school and it's easy to.
Provided by paula82
Time 15m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Grease and linean 18co/7inch round cake tin. Melt the plain chocolate with milk, then stir in the butter. Leave until the mix is cool, but not beginning to solidify.
- Break the digestive biscuit into small pieces and mix with the white and milk chocolate buttons.
- Stir the biscuit and button mixture into the chocolate and butter, then turn into the prepared tin and pack down gently. Chill for at least 3 hours until firm.
- Remove the cake from the tin, peel away the paper. Serve sliced into wedges.
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