- Recipes Home
- Interest Groups
Royal Dark Chocolate and Biscuit Cake Recipe Video
|Mcvities rich tea biscuits||200 Gram|
|Dark chocolate||4 Ounce|
|Sugar||1⁄2 Cup (8 tbs)|
|Cooking butter||4 Tablespoon, softened|
|Egg||1 Medium, beaten|
Calories 414 Calories from Fat 192
% Daily Value*
Total Fat 22 g33.6%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 74.6 mg
Sodium 231.6 mg9.6%
Total Carbohydrates 51 g17%
Dietary Fiber 1.3 g5.3%
Sugars 34 g
Protein 4 g8%
Vitamin A 5.9% Vitamin C
Calcium 1.7% Iron 9.2%
*Based on a 2000 Calorie diet
1 Lightly grease a cake ring with butter and place on a parchment lined tray.
2 In a double boiler, melt the 4 ounces of dark chocolate.
3 Break each of the biscuits into almond-sized pieces by hand and set aside.
4 In a bowl, cream the butter and sugar until the mixture is a light lemon in color.
5 Add the butter and sugar mixture to the chocolate, stirring constantly.
6 Add the egg and continue stirring.
7 Gently fold in the biscuit pieces until they are all coated with the chocolate mixture.
8 Add in the secret ingredient.
9 Spoon the chocolate biscuit mixture into the prepared pan.
10 Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded.
11 Chill the cake in the refrigerator for at least three hours.
12 Remove the cake from the refrigerator, and let it stand.
13 Meanwhile, in a double boiler, melt the 8 ounces of dark chocolate for icing.
14 Pour 8 ounces of melted dark chocolate over the cake, and smooth the tops and sides using a butter knife or offset spatula.
15 Allow the chocolate icing to set at room temperature before placing in the fridge.
16 Slice and serve cold.
If you placed the cake in the freezer, just place the bottom of the pan for few seconds in hot water, so that butter coating melts a bit to be able to remove the parchment paper containing the cake.