I have always loved chocolate biscuit cake, but haven’t eaten it for years – however I think that after last Friday’s Royal Wedding, we are going to be seeing a huge rise in its popularity. The recipe for Prince William’s wedding cake was, we are told, taken from Princess Diana’s personal chef, Darren McGrady cookbook ‘Eating Royally‘, with a few secret ingredients added.
N.B. I have added in metric weight equivalents, plus a few suggestions of my own for you to try.
Serves 8 commoners!
You will need:
225g (8 oz) McVities rich tea biscuits
115g (4 oz) soft butter
115g (1/2 cup) caster sugar
115g (4 oz) dark good quality chocolate
1 egg, beaten
50g (2oz) nuts – your choice
50g (2oz) sultanas/ raisins/ dried figs or dates
50g (2oz) maraschino or glace cherries
25g (1oz) crystallised ginger
225g (8 oz) dark chocolate for icing
25g (1 oz) white chocolate for decoration
1. Line the base of a springform cake pan or loaf tin with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.
2. Cream the sugar and butter in a bowl. Melt 115g (4 oz) dark chocolate and mix into the butter mixture, add the beaten egg and mix well. Add biscuits and any optional extras and coat well.
3. Place the mixture into the cake tin, making sure the bottom is well covered as this will be the top of the cake when it is unmoulded. Set in a fridge for three hours. Remove from the fridge and allow to warm slightly. Separately melt 225g ( 8 oz) dark chocolate and 25g (1oz) white chocolate. Flip the cake and drizzle chocolate over the top.
Variantsof this cake are also know as chocolate fridge cake, no-cook biscuit cake and tiffin cake.