Recipe Exchange: Chocolate Biscuit Cake

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I realized I should have made this dessert for St. Patrick’s Day, even though it may be technically British. But tea biscuits are very popular in Ireland also, so it’s a great recipe! I discovered this through a friend that lived in Ireland the same time I did and we ate plenty of McVities tea biscuits and digestives, so this is a fun recipe for us. I guess Prince William grew up eating this and requested it as his groom’s cake. I saw chocolate and tea biscuits in the photo and was hooked immediately!

So I’m linking up with The Little House on the Prairie Old Fashioned Recipe Exchange once again.

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I believe the only change I made was using milk chocolate instead of dark, although I would probably use plain in Ireland, which is more of a mix of the two. We really don’t like dark chocolate. I made this for my husband’s birthday a while back, so I added some festive Sixlets for some color!

Chocolate Biscuit Cake

4 tbsp (60 mL) unsalted butter, at room temperature

1/2 cup (125 mL) granulated sugar

4 oz (110 g) milk chocolate, chopped

1 large egg, beaten

8 oz (225 g) McVities Rich Tea Biscuits (about 28), or other tea biscuits (such as Social Tea or Marie/Maria), broken into almond-sized pieces (I found Marie brand at Cost Plus World Market)

Icing:

8 oz (225 g) milk chocolate, chopped

Line bottom of 7-inch/18-cm (or other small) non-stick springform pan with parchment. Butter sides.

In medium bowl using electric mixer on medium, cream butter and sugar until fluffy, 1 to 2 minutes.

In top of double boiler, or in stainless steel bowl set over pot of simmering water, melt chocolate, stirring. Stir in butter mixture. Stir in egg. Remove from heat; fold in biscuits, stirring until well coated.

Spoon biscuit mixture into prepared cake pan, filling all gaps on bottom (it will be the top when unmolded). Refrigerate, covered, at least 3 hours until cold and firm.

Remove cake from fridge. Remove ring from springform pan. Turn cake upside down on cooling rack set over parchment-lined baking sheet; remove bottom and parchment.

In top of double boiler or in stainless steel bowl set over pot of simmering water, melt milk chocolate, stirring. Slowly pour over cake, filling crevices and smoothing top and sides using offset spatula.

Let cake stand at room temperature until set, at least 1 hour. Carefully run knife around bottom of cake where it has stuck to rack, then transfer cake to serving plate.

Makes 8 servings.

You’ll find the original post HERE.

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If you’re looking for something unique and different, try this cake!

Recipe Exchange

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