Sweet Recipes

RECIPE from www.thebossykitchen.com

How to make Queen Elizabeth’s Chocolate Biscuit Cake

This NO BAKE Chocolate Biscuit Cake is a beautiful European dessert, it looks great as a cake for a fancier occasion. It was also Her Royal Majesty the Queen’s favorite afternoon tea cake.

INGREDIENTS

The Base of the Cake: – Digestive biscuits/Maria cookies/graham crackers/tea biscuit – Walnuts Optional: – Dried or candied fruits

Check next page for more ingredients

Check next page for more ingredients

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INGREDIENTS

CHOCOLATE SYRUP: – Granulated sugar – Unsweetened cocoa powder – Cold water – Unsalted butter – Vanilla extract – Rum or rum extract

INGREDIENTS

CHOCOLATE GANACHE

– Heavy cream – Semi sweet chocolate – Shaved chocolate

Chocolate syrup:

Chocolate syrup:

Place sugar, cocoa powder, water, and butter in a small pot. Place the pot on the stove, on medium heat, and bring the mixture to a boil. Simmer the syrup, mixing constantly.

Place sugar, cocoa powder, water, and butter in a small pot. Place the pot on the stove, on medium heat, and bring the mixture to a boil. Simmer the syrup, mixing constantly.

Remove from the stove and let the mixture cool.

Remove from the stove and let the mixture cool.

Toast the walnuts:

Toast the walnuts:

Add the walnuts to a skillet and toast over medium heat until browned and fragrant. Remove from heat and allow them to cool. Chop them.

Add the walnuts to a skillet and toast over medium heat until browned and fragrant. Remove from heat and allow them to cool. Chop them.

How To Assemble The Cake:

How To Assemble The Cake:

Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried/candied fruits to the syrup. Set aside.

Add the toasted chopped walnuts, the rum flavor, the vanilla, and the dried/candied fruits to the syrup. Set aside.

Meanwhile, break the graham crackers into small pieces and place them in a big bowl. Pour the chocolate mixture over the crackers and mix all until the crackers are coated.

Meanwhile, break the graham crackers into small pieces and place them in a big bowl. Pour the chocolate mixture over the crackers and mix all until the crackers are coated.

Place the mixture into a springform pan and press it down to become compact. Refrigerate for an hour.

Place the mixture into a springform pan and press it down to become compact. Refrigerate for an hour.

Chocolate Ganache:

Chocolate Ganache:

In a small pot, bring the heavy cream to a boil, remove it from the stove and add the chopped chocolate. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.

In a small pot, bring the heavy cream to a boil, remove it from the stove and add the chopped chocolate. Mix the combination until the chocolate is completely melted and mixed with the heavy cream.

Chocolate Ganache:

Chocolate Ganache:

Pour the chocolate ganache over the cake and spread it with a spatula. Refrigerate for 3-4 hours or overnight.

Pour the chocolate ganache over the cake and spread it with a spatula. Refrigerate for 3-4 hours or overnight.

Remove the springform and place the cake on a platter. Decorate with shaved chocolate. Cut and serve. Keep it in the refrigerator.

Remove the springform and place the cake on a platter. Decorate with shaved chocolate. Cut and serve. Keep it in the refrigerator.

On the recipe page there are many tips, notes and recommendations. Swipe up to see the recipe page!

On the recipe page there are many tips, notes and recommendations. Swipe up to see the recipe page!

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