Best Prince Williams Chocolate Biscuit Grooms Cake Recipes
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
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.
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