Chocolate And Biscuit Cake Recipes

THE QUEEN'S CHOCOLATE BISCUIT CAKE

Steps:

• 1. Butter and line a 15cm (6") loose bottom cake tin and set to one side. 2. Break the Rich Tea biscuits into small pieces, about 1 to 2 cm in size. Do not break them up too small, they should NOT be crumbs, but small pieces. 3. Cream the butter and sugar together until light and fluffy. 4. Melt the chocolate in the microwave, or in a pan set over boiling water. 5. Once the chocolate has melted, pour it over the butter and sugar mixture, and mix thoroughly. 6. Add the water the chocolate mixture, and the the broken biscuits, Mix them well, so all of the biscuits are covered and coated in the chocolate mixture. 7. Spoon the mixture into the prepared cake tin, and press down gently to create an even texture and surface. Place the cake into the fridge and allow it to chill for 30 minutes. 8. Meanwhile, make the chocolate ganache. Put the broken chocolate into a bowl. Pour the whipping cream into a pan and bring it to a simmer. 9. Pour the warm cream over the chocolate and mix well, stirring all the time until the chocolate has melted and you have a glossy and shiny ganache. 10. Remove the cake from the fridge and turn it out, placing it in a wire rack with a tray underneath. 11. Spoon the ganache over the cake, making sure it is all coated, including the sides of the cake. Allow to set and cool, before placing it on a serving platter. 12. Serve cut into slices.

CHOCOLATE BISCUIT CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
• Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
• Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
• Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
• Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

CHOCOLATE BISCUIT CAKE

Steps:

• Line a 6- or 8-inch round cake pan with foil. Spray with nonstick cooking spray. Break each of the biscuits into 1-inch pieces; set aside.
• In medium bowl, place 1 1/3 cup chocolate chips; set aside. In 1-quart saucepan, heat 2/3 cup whipping cream and 2 tablespoons butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth.
• Add biscuit pieces to chocolate mixture, gently fold until all pieces are coated. Spoon into the prepared cake pan. Gently press mixture into pan. Refrigerate cake for 3 hours or until firm.
• Remove cake from cake pan and turn upside down onto a serving plate. Remove foil. In small bowl place remaining 2/3 cup chocolate chips. In 1-quart saucepan, heat remaining 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture comes to a boil. Pour cream mixture over chocolate and stir smooth. Pour the melted chocolate over the cake; frost top and sides using a butter knife or offset spatula. If desired, decorate with melted milk chocolate.