I recently had this chocolate biscuit cake and I absolutely love it. I am obviously hooked with the idea of baking these days and try new things. So, I bumped into this recipe from the Canadian Living website. The Queen's Chocolate Biscuit Cake was provided by Michael Dunn, a former chef at Buckingham Palace. There you go, imagine yourself dining with the royalty in London just in time for Prince William and Kate's spring wedding.
Ingredients:
- 20 arrowroot biscuits, (4 oz/125 g) 8 oz (227 g) bittersweet chocolate, finely chopped (Belgian if possible) 1 cup (250 mL) whipping cream 1/2 cup (125 mL) granulated sugar
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.
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.
No comments:
Post a Comment