Chocolate Biscuit Cake

Chocolate Biscuit Cake Recipe courtesy of Darren McGrady Oprah.com | April 28, 2011 Chocolate Biscuit Cake This cake is so good that Prince William chose it as his groom's cake for the royal wedding. Servings: Makes one 6-inch round cake (8 portions) Ingredients * 1/2 tsp. butter , for greasing * 8 ounces Rich tea biscuits * 4 ounces unsalted butter , softened * 4 ounces granulated sugar * 4 ounces dark chocolate , for the cake * 1 egg * 8 ounces dark chocolate

Yield: 1 serving
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Ingredients

  • 1/2 teaspoon(s) Butter for greasing
  • 8 ounce(s) Rich tea bisuits
  • 4 ounce(s) Unsalted butter softened
  • 4 ounce(s) granulated sugar
  • 4 ounce(s) dark chocolate for the cake
  • 1 egg
  • 8 ounce(s) dark chocolate for the cake
  • 1 ounce(s) chocolate for decorating

Preparation

  1. Chocolate Biscuit Cake
  2. Recipe courtesy of Darren McGrady
  3. Oprah.com | April 28, 2011
  4. Chocolate Biscuit Cake
  5. This cake is so good that Prince William chose it as his groom's cake for the royal wedding.

  6. Servings: Makes one 6-inch round cake (8 portions)
  7. Ingredients

  8. * 1/2 tsp. butter , for greasing
  9. * 8 ounces Rich tea biscuits
  10. * 4 ounces unsalted butter , softened
  11. * 4 ounces granulated sugar
  12. * 4 ounces dark chocolate , for the cake
  13. * 1 egg

  14. * 8 ounces dark chocolate , for coating
  15. * 1 ounce chocolate , for decorating

  16. Directions
  17. To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.

  18. Break each of the biscuits into almond-size pieces by hand and set aside.

  19. Cream the butter and sugar in a bowl until the mixture starts to lighten.

  20. Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.

  21. Beat the egg into the mixture.

  22. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

  23. 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.

  24. Chill the cake in the refrigerator for at least 3 hours.

  25. To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.

  26. Slide the ring off the cake and turn it upside down onto a cake wire.

  27. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

  28. Allow the chocolate to set at room temperature.

  29. 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.

  30. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
  31. Printed from Oprah.com on April 30, 2011
  32. © 2010 Harpo Productions, Inc. All Rights Reserved.
April 2011

This recipe is a personal recipe added by Neenerp and has not been tested or endorsed by MyRecipes.

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