For the Royal Wedding, Prince William has asked McVitie's to create one of his favorite sweet treats: an unbaked chocolate biscuit cake, to be served along with the official wedding cake by Fiona Cairns at his upcoming wedding on April 29, 2011.
The confectionery delight is based on the following recipe McVite's received from Buckingham Palace kitchen chefs. However, as palace chef Paul Courtney confesses, "[the original recipe] has a couple of secret ingredients we can't tell you about but it will have dark chocolate, to give it a really nice flavour, and use rich tea biscuits that will be broken up. ...When Prince William was a young boy he would have it for tea and really enjoyed it."
Mr Courtney, who has worked for McVitie's for 12 years, said: "It will be
decorated with chocolate display work which will be contemporary, modern and
elegant." We at Sulpice Chocolat found the recipe and want to share it with you below.
Royal Wedding Chocolate Biscuit Cake
Makes 10 servings
- ½ cup (1 stick) unsalted butter, room temperature, plus more for greasing
- 8 ounces rich tea biscuits (such as McVitie's Rich Tea Biscuits)
- 4 ounces (about ½ cup) sugar
- 12 ounces dark chocolate (divided)
- 1 pasteurized egg
- 1 ounce white chocolate
Lightly butter a 6-by-2 ½-inch cake ring (see note) and place on a baking sheet on a sheet of parchment paper.
Break each of the biscuits into almond-size pieces by hand.
In bowl, cream the ½ cup butter and the sugar until mixture starts to lighten.
Melt 4 ounces of the dark chocolate and add to butter mixture, stirring constantly. Beat egg into mixture.
Fold in biscuit pieces until they are all coated with the chocolate mixture.
Spoon mixture into prepared cake ring.
Try to fill all of the gaps on the bottom of the ring because this will be the top when it's unmolded.
Chill cake in refrigerator at least 3 hours.
Remove cake from refrigerator and let it stand while you melt remaining 8 ounces of the dark chocolate.
Slide the ring off the cake and turn it upside down onto a flat surface.
Pour melted chocolate over cake and smooth top and sides, using a flat spatula knife.
Allow chocolate to set at room temperature. Carefully run a knife under bottom of cake where chocolate has stuck to the flat surface and lift it onto a plate.
Melt white chocolate and use to decorate top of the cake as desired.
Note: A cake ring is a bottomless form often used for making cake tiers. If you don't have one, you can use the outer ring of a springform pan.