Chocolate Biscuit Cake The recipe purported to be Queen Elizabeth II's favourite cake in a book called Eating Royally

by Darren c!rady "ho "as personal chef to Queen Elizabeth II and #rincess Diana and therefore #rince $illia% and #rince &arry' (pparently this is the only cake regularly appearing at the tea table for &er a)esty to en)oy "ith her Earl !rey' &ere is the recipe fro% *The Royal Chef+ blog' akes , cake - ,. portions &er a)esty the Queens favourite afternoon tea cake by far' This cake is probably the only one that is sent into the Royal dining roo% again and again until it has all gone' / ounces dark chocolate 0for the cake1 / ounces granulated sugar / ounces unsalted butter 0softened1 , egg 2 ounces Rich tea biscuits 3 teaspoon butter for greasing 2 ounces dark chocolate 0for coating1 , ounce chocolate 0for decoration1 ,' 4ightly grease a 5 inch by 6 3 inch cake ring and place on a tray on a sheet of parch%ent paper' 6' Break each of the biscuits into al%ond size pieces by hand and set aside' 7' Crea% the butter and sugar in a bo"l until the %i8ture starts to lighten' /' elt the / ounces of chocolate and add to the butter %i8ture "hilst constantly stirring' 9' Beat in the egg to the %i8ture' 5' :old in the biscuit pieces until they are all coated "ith the chocolate %i8ture' ;' <poon the %i8ture into the prepared cake ring' Try to fill all of the gaps on the botto% of the ring because this "ill be the top "hen it is un=%olded' 2' Chill the cake in the refrigerator for at least three hours' >' Re%ove the cake fro% the refrigerator and let it stand "hile you %elt the 2 ounces of chocolate' ,.'<lide the ring off the cake and turn it upside do"n onto a cake "ire' ,,'#our the %elted chocolate over the cake and s%ooth the top and sides using a palette knife' ,6'(llo" the chocolate to set at roo% te%perature' ,7'Carefully run a knife around the botto% of the cake "here the chocolate has stuck it to the cake "ire and lift it onto a tea plate' ,/' elt the re%aining , ounce of chocolate and use to decorate the top of the cake'

Prince William's favourite Chocolate biscuit cake

If it's a wedding cake fit for a king, it must be good! Prince William has reportedly requested a chocolate biscuit cake as one of the two cakes that will be served at his April ! wedding to "ate #iddleton$ %he cake will reportedly be made by Paul &ourtney of 'ritain(s #c)itie's &ake &ompany *now part of +nited 'iscuits,, but using an old, secret recipe that belongs to the royal family$ %here are various versions of the recipe making the rounds on the internet, including one from &anadian -iving called .%he /ueen's &hocolate 'iscuit &ake. that was provided by former 'uckingham Palace chef #ichael 0unn$ 1ere is another version of the recipe that originally ran in %he %elegraph$ %he &'&'s &olleen 2ones baked this cake with Peter -uckett of 3ova 4cotia, a former resident of the +$"$ who is known in the #aritimes as the .'ritish grocer. as a result of his Pete's 5rootique specialty grocery chain$
Ingredients:

667ounce pack of #c)itie's 8ich %ea 'iscuits 9 ounces of golden syrup 6: ounces of dark chocolate ; ounces of butter < ounces of raisins soaked in : tbsp of dark rum

Instructions:

4oak raisins in rum$ &rush cookies$ #elt chocolate, golden syrup and butter over low heat$ &ombine all ingredients and set in pan$ &hill until firm$

Buckingham Palace shortbread cookies

%his is a recipe from former 'uckingham Palace chef 2ohn 1iggins$ &hef 1iggins is now the director of the =eorge 'rown &hef 4chool in >ntario$
Ingredients:

6 cup * <?ml, soft butter 6@ cup*6 <ml, icing sugar 6@ cup *6 <ml, corn starch 6 cup * <?ml, bread flour

Instructions (makes 16 cookies):

#iA all ingredients together until it forms a dough7like consistency$ 8oll out to a 6@ 7inch *6$ cm, thickness and cut into circles or fingers$

Place on a lightly greased cookie sheet and bake in a preheated ;<? 5ahrenheit *6B? &elcius, oven for 6? to 6< minutes$ When golden in colour remove from oven and sprinkle with granulated sugar$ -eave on wire rack until completely cooled$

C&?C?4(TE BI<C@IT C(AE $B hands break into C=3=inch chunks 0not cru%bs1 ;=ounce package Rich Tea Biscuits 0in cookie aisle1' cDitieEs brand

B(TTER icro on high ,3 %inutesF or until bubbling cup heavy crea%F 6 tablespoons honeyF 3 stick butter' (dd ,5 ounces bitters"eet chocolate bitsG stirB%elt s%ooth' <tir in tsp vanillaF then cru%bled biscuits' <poon the %i8ture into sprayed ;=2 round springfor% panF using back of the spoon to s%ooth top' !ently tap the pan on counter to eli%inate any air pockets' Refrigerate 7 hours to thoroughly chill' ?nce the cake is chilledF prepare the glaze' !4(HE Cook on %ed 6 tablespoons butterF C cup heavy crea%' $hen the %i8ture reaches a boilF re%ove offheatG add 5 ounces bitters"eet chocolateF stirring until co%pletely %elted and s%ooth' Carefully re%ove the sides fro% the springfor% pan 0slide a paring knife at edge1' Invert the cake onto a "ire rackF then re%ove the botto% of the pan fro% the cake' <et the rack over parch%ent paper to catch drips' #our !laze evenly over the cakeF allo"ing it to drip do"n and co%pletely cover the top and sides' (llo" to fir% upF then transfer to server plate' Refrigerate leftovers' ?RE? TR@::4E<

<o very richF %ake the% s%all "B s%all cookie scoop or %elon baller' Dip so%e in %ilk chocolate so%e in bitters"eet' ?reo cookies "ere first developed in ,>,6 by IabiscoF targeted to the British %arket' ET&?D :inely grind entire bo8 of ?reos' i8 "ith softened 2 oz crea% cheese' :or% into balls' If too softF chill before dipping' :II(4 Dip balls into fave %elted chocolate'

C&?C?4(TE BI<C@IT C(AE Cook's notesJ The royal fa%ily prefers cDitie's brand Rich Tea Biscuits for their chocolate biscuit cakesF but any fir% butter cookie can be used in this intensely rich and chocolatey no=bake treat'

Cover and refrigerate any leftoversG the cake gets better "ith ti%e' :or the cakeJ , 0;=ounce1 package butter tea biscuits 0sold in the cookie aisle1 , cup heavy crea% 6 tablespoons honey / tablespoons 0,B6 stick1 butter ,5 ounces 0about 6 ,B6 cups1 bitters"eet chocolate bits , teaspoon vanilla e8tract Coat a ;= or 2=inch round springfor% pan "ith cooking spray' To %ake the cakeF "ith your hands break up the biscuits into ,B/= to ,B6=inch piecesG you "ant chunksF not cru%bs' In a %ediu% %icro"ave=safe bo"lF co%bine the crea%F honey and butter' icro"ave on high for , ,B6 %inutesF or until bubbling' (dd the chocolate and stir until %eltedF and the %i8ture is s%ooth' <tir in the vanillaF then the cru%bled biscuits' <poon the %i8ture into the prepared panF using the back of the spoon to s%ooth the top' !ently tap the pan on the counter to eli%inate any air pockets' Refrigerate for 7 hours or until thoroughly chilled' :or the glazeJ 6 tablespoons butter ,B/ cup heavy crea% 5 ounces 0about , cup1 bitters"eet chocolate ?nce the cake is chilledF prepare the glaze' In a s%all saucepan over %ediu% heatF co%bine the butter and crea%' $hen the %i8ture reaches a boilF re%ove it fro% the heat and add the chocolateF stirring until co%pletely %elted and s%ooth'

Carefully re%ove the sides fro% the springfor% pan 0you %ight need to slide a paring knife around the inside upper edge to ensure the sides co%e a"ay cleanly fro% the cake1' Invert the cake onto a "ire rackF then re%ove the botto% of the pan fro% the cake' <et the rack over parch%ent paper to catch drips' #our the glaze evenly over the cakeF allo"ing it to drip do"n and co%pletely cover the top and sides' (llo" to fir% upF then transfer to a serving plate' Refrigerate leftovers' <erves ,6' Recipe courtesy of (lison 4ad%anF (ssociated #ress

aya !old Chocolate Biscuit Cake Ingredients 0%akes around ,. s%allF thin slices1 ,69g unsalted butter 6..g aya !old chocolate 0or plain good Kuality dark chocolate1

;9g golden syrup ,..g digestive biscuits 9.g sultanas ,' 4ine a s%all loaf tin "ith cling fil% or baking parch%ent 6' 7' /' elt the butter and syrup in a s%all pan and heat until )ust boiling' elt the chocolate over a pan of si%%ering "ater 0or in the %icro"ave1' i8 the chocolate and buttery syrup together'

9' Crush the biscuits but not too s%all as they break up further "hilst %i8ing' 5' (dd biscuits and sultanas to the %i8ture' i8'

;' #our %i8ture into the lined containerF s%ooth over the top and "hen coolF place in the fridge for at least / hours to set'

Ingredients ,6 ounces 07/. gra%1 of chocolate 0eating chocolate rather than cooking chocolate1 / ounces 0,,7 gra%1 of butter or %argarine ?ne regular sized can of condensed %ilk ?ne or t"o packets of biscuits0called cookies in the @<1 LalcoholM 6 4arge :loppy Nohns 6 Tart pops <teps ,' #lace 5 oz of chocolateF / oz of butter or %argarineF and the contents of one can of condensed %ilk in a double boiler' 6' <tir' 7' elt over %ediu% heat' /' Re%ove it fro% the heat'

9' <tir in an a%ount bet"een oneF and one and a half packets of biscuits' Break B crush B stir in the biscuits' ore cru%bs fro% %ore biscuits gives a fir%er cakeG fe"er cru%bs or biscuits gives you a gooey cake "ith lu%ps of biscuits in it' 5' Ladd alcohol to %i8ture G1 M ;' 4ine a cake tin "ith alu%inu% foil or clingfil% - or use one of those tins "ith a loose botto%' Tip the chocolate biscuitey %i8ture into the tin and s%ooth so it is roughly level' 2' <tick it in the fridge to chill for / - 5 hoursF or %ore' >' Re%ove fro% pan' $hen chilled and fir%F turn the cake out onto a plate' ,.' elt appro8i%ately 5 oz of chocolateF and pour or spread it onto the top of the cake' Oou %ay like to use so%e "hite chocolate to create a pattern or "rite a greeting on top' Tips @se digestive biscuits for a softer cakeF or rich teas for a harder cake' Oou could try ginger biscuits or so%ething different to give it so%e pizazz' Oou %ay also like to add raisinsF %arsh%allo"s or sultanasF and possibly a dash of a flavoured liKueur' If youEre going to put roll=out icing on topF brush the cake "ith a < (44 bit of vodka to help it stick' @sing a silicone cake pan and pushing the biscuit in fro% the edges "ill %ake your cake s%oother'

$arnings If youEve crushed your biscuits finely and chilled your cake so itEs very coldF the cake can be e8tre%ely difficult to cut throughF so be "arnedP