“Chocolate Biscuit Cake”, Elizabeth II’s favorite cake

  • 225 grams of rich tea biscuits (or petit berry)
  • 15 g softened butter
  • 115 g softened butter
  • 115 g of sugar
  • 115 g of dark chocolate
  • 2 tablespoons of lukewarm water

for the ganache (optional)

  • 125 g of dark chocolate
  • 125 g of whipped cream

Line a cake mold with a diameter of 15 cm. It can also be a cake tin. Cut the biscuits into small pieces, about 1 to 2 cm. Beat the butter and sugar until light and fluffy.

to melt the chocolate. Add the butter-sugar mixture and mix. Add water and mix the cookies. Mix well so that the cookies are covered with the mixture. Pour the obtained mass into the form. Press slightly so that the surface is flat. Put in the refrigerator for 30 minutes.

Prepare the chocolate ganache :

Place the broken chocolate in a bowl. Pour the whipped cream into the pot and bring to a boil. Pour the hot cream over the chocolate and mix well, stirring constantly, until the chocolate melts and the mass becomes glossy.

Take the cake out of the fridge and shape it, placing it on a wire rack face down. Pour the ganache over the cake: it should cover the sides of the cake. Leave in the refrigerator for at least 3 hours before serving.

Leave a Comment

Your email address will not be published. Required fields are marked *