Royal Wedding Chocolate Biscuit Cake

Chocolate Biscuit Cake

The Ledger

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"

Chocolate Croissants

Flavour Explosions

Detrempe (Dough)

1 Tbsp and ¼ tsp active dry yeast
1 cup milk
¼ cup water
⅓ cup sugar
2 tsp salt
3½ cups flour

Butter Block
1 ½ (3 sticks) cups butter (I used 2 sticks and the flavor was still full with less fat and calories!)
2 tbsp flour


Sprinkle the yeast over the warm milk and water. Set it aside and let proof until foamy.

Meanwhile, whisk together the flour, salt, and sugar in the mixer’s bowl. Add the foamy yeast and water to the flour into mixer with the dough hook. Mix until soft and smooth. Add more flour if the mixture is too wet, it should not be sticking to the bowl when done mixing. Put into an oiled bowl and cover with plastic wrap and let the dough rise for an hour until doubled.

Make the butter block by putting the butter and flour into the mixer with paddle attachment. Mix until the butter is pliable then remove onto a piece of plastic wrap to shape. Mould the butter into a rectangular oval 6” x 5” long and wide.

Roll out the dough on a lightly floured surface to 10”x15”. Place the butter block on the left side of the dough and fold over the right side covering the butter. Pinch the ends closed making sure the butter is covered. Do your best to keep the butter inside of the dough, otherwise rolling gets tricky.

Squish the butter with the rolling pin to make sure it is evenly distributed under the dough. Roll the dough to 24”x 14” and fold into thirds like a brochure. Repeat the folds three times leaving the dough to rest in the fridge for 30 minutes after each fold.

*Note: The dough can be stored in the freezer for up to a month. I stored mine for a week and it was fine.

Cut the dough into long triangles and roll with a small piece of chocolate in the center. Brush them with a beaten egg and let the pastries rise for 1½ hours to 2 hours in a cool place so the butter will not melt.Do not let the butter get too warm or your croissants will be sitting in a pool of butter in the oven and will lose flavor. When the pastries have doubled brush them with the egg wash again and put them into the fridge for 15 minutes. Bake them in the oven for around 30-40 minutes until golden brown.

Milky Way Cupcakes

Cupcakes
Cupcake Project
Yields: 48 mini cupcakes or 24 large cupcakes

9 Tbsp unsweetened cocoa powder
1½  cups cake flour (not self-rising)
¼ tsp salt
1 tsp baking soda
1/4 tsp baking powder
½  cup (1 stick) unsalted butter
1½  cups sugar
1 cup malted milk powder (plain malt flavor, not chocolate)
2 large eggs
½  cup cream soda
½  cup milk

*The recipe calls for 2 cups crumbled malt nougat but mine didn't turn out too well with it in the batter so I left it out...

In a medium sized bowl, mix cocoa powder. cake flour, salt, baking soda and baking powder.

In another medium sized bowl (I used the cake stand mixer with the paddle attachment), beat together the butter, sugar and malt powder until smooth and creamy. Add the eggs one at a time until fully incorporated.

In a small bowl mix the cream soda and milk together and set aside. Stir in half of the dry ingredients into the butter mixture and add the milk/cream soda mix. Stir in rest of the dry ingredients.

Divide batter evenly between cupcake liners and bake at 350 degrees F for 15 minutes for mini cupcakes and 30 minutes for full-sized cupcakes (mine were ready to come out after 25 minutes). The cupcakes should "bounce back" when lightly touched.


Caramel
Cupcake Project

⅓ cup heavy cream
½ tsp salt
1 cup sugar
½  cup light corn syrup
½ cup water
4 Tbsp (½ stick) unsalted butter, cut into 1 tbsp pieces

In a small bowl, mix the heavy cream and salt.

In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup and water with a whisk until sugar is completely dissolved. Raise the heat to high and boil mixture to 315 degrees F on a candy thermometer. Making caramel is virtually impossible with out a candy thermometer so I highly recommend getting one. You also have to pay close attention because it does burn very easily once it hits the threshold of 320.

Remove the sauce pan from heat once you see that it has hit 315 and begin swirling the pot gently. The mixture will start to darken and the residual heat will bump the temperature up to 320 (the point of criminalization for sucrose).

Be careful during the next few steps because the butter and cream have water that will cause the caramel to bubble up and release very hot steam. Wear oven mitts if you are worried about burning yourself.

Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Pour in the salted cream and whisk until blended.

The caramel will thicken as it cools but should remain soft and gooey at room temperature. Spread onto the room temperature cupcakes and prepare frosting.

Chocolate Butter Cream Frosting
All Recipes

1½ cups confectioners' sugar
¼ cup (1/2 stick) butter, softened
1 pinch salt
1 ounce milk chocolate, melted
1½ Tbsp milk
1 tsp vanilla extract

In a small bowl (I used the stand mixer) mix at medium speed the sugar, butter and salt until light and fluffy. Add the melted chocolate, milk and vanilla extract, beating until well blended.


I will put the Nougat recipe up even though I didn't end up using it in the cupcakes, just because I was pretty impressed with myself for making it:

Malted Milk Nougat
Cupcake Project

2 cups granulated sugar
2/3 cup light corn syrup
2/3 cup water
2 egg whites
2 ounces unsweetened chocolate
⅓ cup malted milk powder
1/8 tsp salt

Line an 8x8 pan withment paper.

Place the sugar, corn syrup and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming (*note: I did this with the caramel as well and it worked extremely well!).

Cook without stirring until the temperature on your candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed with the rest of the recipe.

Melt chocolate in the microwave or a double boiler (I prefer a double boiler!) until smooth and set aside to cool slightly.

Place the egg whites in a clean bowl of a large stand mixer using the whisk attachment.

When the syrup reaches 250 F, begin to beat the egg whites on medium speed. Once the sugar syrup reaches 260 F, remove the pan from the heat.

Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny, white and stiff.

Turn down the mixture and add the melted chocolate, salt and malt powder. Mix until well-combined and smooth. Turn the  mixer off and scrape down the sides of the bowl very well.

Scrape the nougat into the parchment lined pan and smooth it into an even layer. Allow it to cool at room temperature until it is completely set and cut into squares to serve.