Let’s celebrate the Queen’s Platinum Jubilee with a delicious treat – her favorite chocolate biscuit cake! This no-bake delight is easy to make and oh-so-indulgent. Here’s a simplified recipe using common measurements in the USA:
The Queen’s Chocolate Biscuit Cake
For the Cake:
- 1/2 teaspoon butter for greasing the pan
- 8 ounces Rich tea biscuits or sweet cookies
- 4 ounces unsalted butter softened
- 4 ounces granulated sugar
- 4 ounces dark chocolate
- 1 egg
For the Icing:
- 8 ounces dark chocolate for coating
- 1 ounce chocolate for decoration
- Lightly grease a 6-inch-by-2½-inch cake ring with butter and place it on a tray lined with parchment paper.
- Break each biscuit into almond-sized pieces by hand and set them aside.
- In a large bowl, mix the softened butter and sugar until it lightens.
- Melt the 4 ounces of dark chocolate and add it to the butter mixture, stirring constantly.
- Add the egg and beat to combine.
- Gently fold in the biscuit pieces until they are all coated with the chocolate mixture.
- Spoon the mixture into the prepared cake ring, ensuring it fills all the gaps on the bottom (which will be the top when unmolded).
- Chill the cake in the refrigerator for at least 3 hours.
- Remove the cake from the refrigerator and let it stand.
- Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.
- Pour the melted chocolate over the cake, smoothing the top and sides with a palette knife.
- Allow the chocolate to set at room temperature.
- Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire, and lift it onto a tea plate.
- Melt the remaining 1 ounce of chocolate and use it to decorate the top of the cake. Enjoy your royal treat!