Today I bought the ingredients for the Chocolate Biscuit Cake. I am thinking I need to test the recipe before my Royal Wedding Tea Party to make sure I get it just right.
I found the McVities Cookies at Dean & Deluca, and opted instead to use Lu Butter Biscuits- somehow I like the sound of them better---could it be the word "butter"?
(It even sounds better in French. Beurre rhymes with purr...yes, that's it. )
I substituted Carnation's Evaporated Milk for the heavy cream, and added 1tbls honey, & 1 tbls corn syrup which gives it a nice glossy finish. I think the honey is a little cloying- I will omit it next time.
I added dried cranberries- which are marvelous because of their tartness juxtaposed to the heavy seweetness of the chocolate. Also added 2 tbls of dark brewed coffee (a la Ina Garten ) to enrich the chocolate flavor.
It is a beautiful concoction, this chocloate biscuit cake- I tried to rush chill in the freezer and dug into it...
not fully set, but very scrumptious.
I found the McVities Cookies at Dean & Deluca, and opted instead to use Lu Butter Biscuits- somehow I like the sound of them better---could it be the word "butter"?
(It even sounds better in French. Beurre rhymes with purr...yes, that's it. )
I substituted Carnation's Evaporated Milk for the heavy cream, and added 1tbls honey, & 1 tbls corn syrup which gives it a nice glossy finish. I think the honey is a little cloying- I will omit it next time.
I added dried cranberries- which are marvelous because of their tartness juxtaposed to the heavy seweetness of the chocolate. Also added 2 tbls of dark brewed coffee (a la Ina Garten ) to enrich the chocolate flavor.
It is a beautiful concoction, this chocloate biscuit cake- I tried to rush chill in the freezer and dug into it...
not fully set, but very scrumptious.
For the chocolate I am using 1 12 ounce bag of Nestle Toll House morsels,1 large Hershey's milk chocolate bar and 1 Hersheys Dark Chocolate bar. I am substituting honey for the golden syrup. Recipe below makes no mention of honey nor golden syrup but includes 1 egg. Could this be the secret recipe from the kitchen?
Chocolate Biscuit Cake
4 tbsp (60 mL) unsalted butter, at room temperature
1/2 cup (125 mL) granulated sugar
4 oz (110 g) dark 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
Icing:
8 oz (225 g) dark 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 dark 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.
Star-tested by Jennifer Bain
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