Thursday, April 28, 2011

The Chocolate Biscuit Cake

Unless you've been following the royal wedding news, you probably have no idea what a chocolate biscuit cake is or why I'd be featuring it. :-)

But Prince William has requested a chocolate biscuit cake as the "groom's cake" at his wedding, and my friend Penny Culliford (who writes smashing novels over in Britain), sent me a recipe for her favorite and very traditional "chocolate and biscuit fridge cake."

I've put the ingredients into American measurements. Fortunately, this cake doesn't require exact measurements. :-)

You're going to need a loaf pan or cake pan that holds about four cups.

3/4 stick of butter plus extra for greasing the tin (or you could use butter-flavored Pam, but with this recipe, who's counting calories?)

10 McVities Digestives (British cookies found either in the cookie or foreign foods section)

1/2 cup any kind of dried fruit you have around: cranberries, apricots, raisins, etc.

1/2 cup any kind of nut (I'd favor pecans)

4 ounces of milk chocolate (or bittersweet, if that's your fave).

4 tablespoons light Karo syrup

  1. Using a small piece of the butter wrapper or a little kitchen parchment rub a little butter over a 900 g (2 lb) loaf tin and then cut a piece of baking paper to go along the middle and up both ends of the tin.
  2. Break the biscuits into small pieces and put into a bowl. Add the dried fruit - if you have any big pieces of fruit like dried apricots, cut the fruit into small pieces using scissors. Add the chopped nuts and mix with your hands.
  3. Break the chocolate into pieces and put into a saucepan. Add the syrup and butter and put on the stove. Turn the heat on VERY low and heat gently until the butter and chocolate have melted. Stir with a wooden spoon to mix.
  4. Carefully pour the melted chocolate over the biscuits and mix together.
  5. Spoon the mixture into the pan and put into the fridge for at least 5 hours or until set hard.
  6. Pull the cake out of the pan using the baking paper – you may need to run a knife along the sides of the cake to help release it. Cut into small pieces and serve.
Packaged prettily, it makes a great gift!

*if you can’t eat nuts add 1/2 cup of a mixture of biscuits and dried fruit instead.

Original link found here.


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