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The royal wedding countdown is on! Follow all the latest royal wedding buzz with OK! magazine’s Eloise Parker, who’ll be reporting live from London on April 29.

Cake lovers, take note! Prince William and Kate Middleton have revealed the sweet treats they’ll be serving at their April 29 reception.

OK! GALLERY: PRINCE WILLIAM LANDS DOWN UNDER

In addition to pastry chef Fiona Cairns’ traditional British fruit cake, the couple will dish up a giant, chocolate biscuit cake adapted from royal chef Darren McGrady’s recipe.

“[It’s] Her Majesty the Queen’s favorite afternoon tea cake,” says McGrady, who served it for Will’s visits with the queen. He details the recipe in his book, Eating Royally ($25; theroyalchef.com).

OK! VIDEO: WATCH SNEAK PEEK AT LIFETIME’S WILLIAM & KATE FLICK!

(If you can’t find any British Rich Tea biscuits, try substituting them with Graham Crackers.)


Chocolate Biscuit Cake
Makes 1 cake (10 portions)
4 ounces dark chocolate (for the cake)
4 ounces granulated sugar
4 ounces unsalted butter (softened)
1 egg
8 ounces Rich Tea biscuits
½ teaspoon butter for greasing
8 ounces dark chocolate (for coating)
1 ounce chocolate (for decoration)

1. Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper.
2. Break each of the biscuits into almond size pieces by hand and set aside.
3. Cream the butter and sugar in a bowl until the mixture starts to lighten.
4. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring.
5. Beat in the egg to the mixture.
6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
7. 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 un-molded.
8. Chill the cake in the refrigerator for at least three hours.
9. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.
10. Slide the ring off the cake and turn it upside down onto a cake wire.
11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
12. Allow the chocolate to set at room temperature.
13. 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.
14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

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