Chocolate Biscuit Cake for Prince William

Have you been up all night watching the wedding of Prince William and Kate?

Wasn't she a beautiful bride and he a handsome prince?

We simply can't let this day go by without posting a cake in their honor.

When I heard that he had chosen Chocolate Biscuit Cake for the grooms cake I googled it and saw that it was hardly a recipe at all.  I regularly make ganache to frost cakes and this cake is essentially broken cookies added to melted ganache.

It's been  well known that Queen Elizabeth made sure that this cake was served for tea when Prince William would come to the palace.

It's a no bake cake with just a handful of ingredients.  You can tweak this however you like and be sure that it is nearly impossible to ruin.  I used  a combination of little bricks of dark and milk chocolate and 3/4 of a large package of Digestive biscuits.  It seems that if you open the package before you plan to make it. ..your package might not be full when you make your cake.  That happened to me so I added in some Breton Original crackers and it tastes terrific.  The cake can be made a day or two ahead, just wrap well with plastic wrap once it is firmly chilled.  Here is how I made my cake.



• 1/2 cup unsalted butter
• 1 cup whipping cream (33 % milk fat)
• 1 pound chocolate. .half dark and half milk
• 2 tbsp. cane syrup ( If not available you could use corn syrup)
• 1 egg
• 1 large packet  (500 gm)  or 2 7.5 ounce packages digestive biscuits. . .or 3/4 package and some Breton's.  (The exact amount is not a huge deal. . .if you want it more biscuity then add more biscuits and if you want more solid chocolate  ..add less.  Simple. If you can't find digestive biscuits where you live, just substitue any plan tea biscuit.

1. Line a 9 inch Spring form pan with parchment paper. .and then use one long strip to line the side once the pan is closed.  It will be loose in there but will quickly be pushed to the sides once you pour in your cake batter.
2. Melt the butter over low heat, add the whipping cream and chopped chocolate and stir until melted.  If you are worried about scorching the chocolate, do it over a double boiler but do not allow the chocolate to get wet. .it will seize on you and you'll have a mess.  Alternately, heat it in the microwave and stir every minute until it is melted.
3. Add the cane syrup and stir well.
4. In a small bowl, beat the egg with a fork, add a small amount of melted chocolate into the egg and beat ..add a bit more chocolate to adjust the egg to heat.  Repeat this two more times so that your egg does not turn to scrambled egg.  Pour the egg and chocolate back into the chocolate and continue to stir over the heat one more minute.  The mixture should start to thicken slightly when the egg cooks.  If you are heating the chocolate in the microwave,  remove every 20 seconds and stir for an additional cooking time of 1 minute.
5. Put the digestive biscuits in a large zip loc bad ..squeezing out the air.  Crust to almond sized chunks.  Some pieces will turn to crumbs. .this is okay.
6. Stir the digestive biscuits into the melted chocolate mixture.
7. Pour into the prepared pan and chill until solid.
8. Remove from pan and set on a cooling rack which is on a piece of waxed paper.
9. Remove from pan, flip over to have the bottom at the top and pour ganache over, chill  and serve with whipped cream.

Melted Ganache

• 1 cup whipping cream
• enough chocolate chips to just come to the top of the cream.

1. Simply warm your cream until bubbles begin to form.
2. Dump in the chocolate chips. ..just enough so you can see them poking through the cream.
3. Stir until silky smooth.
4. Pour over the cake and smooth over sides.  Chill.

May Prince William and his bride Kate have a long and loving relationship.

God save the Queen!