Prince Williams Chocolate Biscuit Grooms Cake Recipes

PRINCE WILLIAM'S CHOCOLATE BISCUIT GROOM'S CAKE

Steps:

• Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.
• Break each of the biscuits into almond-size pieces by hand and set aside.
• Cream the butter and sugar in a bowl until the mixture starts to lighten.
• Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.
• Beat the egg into the mixture.
• Fold in the biscuit pieces until they are all coated with the chocolate mixture.
• Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
• Chill the cake in the refrigerator for at least 3 hours.
• To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
• Slide the ring off the cake and turn it upside down onto a cake wire.
• Pour the melted chocolate over the cake and smooth the top and sides using 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 to the cake wire and lift it onto a tea plate.
• Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

PRINCE WILLIAM'S GROOM'S CAKE - CHOCOLATE BISCUIT CAKE

Steps:

• Lightly grease a 6" spring form pan. Set aside. Cream the butter and sugar in a bowl until mixture has lightened in color. Melt 4 oz. chocolate in a double boiler. Add butter and sugar mixture to the chocolate stirring constantly. Add the egg and continue to stir. Fold in biscuit pieces until they are all coated with the chocolate mixture. Spoon the chocolate coated biscuits into the cake pan. Press firm with the back of a spoon to fill in any gaps - the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours. Remove cake and unmold on a wire rack. Melt the 8 oz of chocolate (I did this in the microwave) and pour over the cake. Spread smooth with an off-set spatula. Allow chocolate coated cake to sit at room temperature until chocolate is set. When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little). Transfer to a fancy serving platter, slice and serve.

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.