Former royal chef Darren McGrady revealed that “the crunchy chocolate treat was a staple at the Queen’s afternoon teas”.

He claimed that Queen Elizabeth would never leave the dessert uneaten, “meaning a chef would have to travel with the cake if the Queen ever left the Palace while the cake had not been finished”.

McGrady continued: “Now the chocolate biscuit cake is the only cake that goes back again and again and again every day until it’s all gone. She would take a small slice every day until eventually there is only one tiny piece, but you have to send that up. She wanted to finish the whole of that cake.”

It is reported Prince William is also a fan of the cake and he and Princess Kate enjoyed it at their wedding in 2011. The delicious dessert, which was completed with 1,700 biscuits, was served as the groom’s cake at the royal wedding.

Experts at Kitchen Mason shared a “stunning” chocolate biscuit cake recipe that is “insanely easy to make, cheap as chips and results in an exceptionally beautiful dessert”.

READ MORE: ‘Absolutely delicious’ brownie recipe -ingredients


For the biscuit cake:

  • 400g (14 oz) rich tea biscuits
  • 275g (9.7 oz) dark chocolate
  • 275g (9.7 oz) milk chocolate
  • 250g (1+1/8 cup) unsalted butter
  • 85g (1/4 cup) golden syrup

For the ganache and decoration:

  • 150g (5.3 oz) dark chocolate
  • 150ml (2/3 cup) double cream
  • Chocolate curls

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For the biscuit cake

Lightly grease and line the base and sides of your tin. Crush the biscuits into a large mixing bowl. You will need a mixture of large and small pieces. (Large look good when sliced but small help to fill in the gaps)

Break the dark and milk chocolate into a large bowl. Cube the butter and add it in. Heat in 10 second intervals in the microwave. Stir well each time. Once two thirds melted, stir until completely melted.

Stir the golden syrup into the chocolate mixture. Pour the chocolate over the crushed biscuits and mix until everything is coated.

Tip a quarter of the mixture into your tin. Press firmly, until as many gaps as possible have been filled. Repeat, a quarter at a time, until all the mixture has been pressed into the tin. Chill for three to four hours.

For the ganache/decoration

Chop the dark chocolate as finely as you can, and place it into a mixing bowl.

Gently heat the cream in a small saucepan set over a low heat. Do not boil. As soon as it starts to bubble at the sides, remove from the heat.

Pour the hot cream over the chocolate, stir briefly, then leave to stand for four to five minutes. Stir until it comes together to form a smooth and shiny chocolate ganache. Remove the biscuit cake from the tin and peel away any baking paper. Set on a wire rack over a baking tray.

Pour the ganache onto the cake, and smooth over the top and sides with a spatula. Leave to set for 15 minutes. Then top with chocolate curls or whatever decorations you like.

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