Chocolate Biscuit Cake
Yields: 8
8 ounces tea biscuits or cookies
4 Tbsp (½ stick) unsalted butter, softened
½ cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
Lightly grease a small (6-inch) cake ring or spring form pan with butter. (*Note: I used Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
Melt 4 ounces of the dark chocolate in a double boiler. Turn off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared pan and make as even as possible. Refrigerate, at least 3 hours. (I let mine freeze overnight)
Remove the cake from the refrigerator/ freezer; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Lift the cake out of the pan and turn the cake upside-down onto a flat surface. Pour half of the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Place the second cake on top and repeat the icing process with the remaining melted chocolate.
Melt the white chocolate; drizzle on top of the cake in a decorative pattern. (I skipped this because my white chocolate wasn't melting properly.)
*Note: "Biscuits" is the British term for "Cookies"
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