CHOCOLATE BISCUIT CAKE
Divine smooth outer layer and crunchy inner great for kids party's,formal party's and picnics.
Provided by foodiequeen123
Time 25m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Break each of the biscuits into little pieces in a bowl.
- Melt the butter and the caster sugar in a saucepan over a low heat. Once it has melted, add the cocoa and the drinking chocolate.
- In a separate bowl, beat the two eggs, then add the beaten eggs to the butter and sugar mixture, and mix well.
- Pour over the broken biscuits. Press the mixture into a tin lined with greaseproof paper. Cover with another sheet of greaseproof paper and press down well.
- Leave the biscuits mix to set in the fridge over night.
- Break the milk chocolate into a bowl and set over a pan of boiling water to melt. Make sure the bowl does not touch the water. Once melted pour the chocolate over the biscuit mixture and leave to set.
- Once set, remove from the tin and slice into squares
STRAWBERRY BISCUIT CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Separate the biscuits and arrange in a 9-inch round cake pan in an even layer. Sprinkle the biscuit tops with the demerara sugar. Bake until golden brown, about 15 minutes. Set aside to cool completely in the pan.
- Put the jelly in a large microwave-safe bowl. Microwave until melted, about 1 minute. Add the strawberries and toss to evenly coat in the jelly.
- Pour the heavy cream into a large mixing bowl. Whip until soft peaks form. Add the sour cream and granulated sugar. Whip to medium peaks.
- Remove the biscuit cake from the pan and slice in half horizontally with a serrated knife, being careful to keep the biscuits together. Pour 5 cups of the glazed strawberries onto the bottom biscuit half. Top with the other biscuit half. Dollop the whipped cream onto the biscuit and top the center with the remaining cup of glazed strawberries. Sprinkle with candied pecans before serving.
CHOCOLATE BISCUIT CAKE
Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.
Provided by Food Network Kitchen
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
- Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
- Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
- Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
- Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.
CHOCOLATE BISCUIT CAKE
Recipe Credit: Darren McGrady, Royal Chef http://www.today.com/recipes/queen-elizabeth-favorite-dessert-food-chocolate-biscuit-cake-t109969
Provided by SpS119
Categories Dessert
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter 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. In a large bowl, combine the butter and sugar until the mixture starts to lighten.
- 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.
- 5. Add the egg and beat to combine.
- 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 3 hours.
- 9. Remove the cake from the refrigerator and let it stand.
- 10. 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.
- 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.
Nutrition Facts : Calories 420, Fat 32.3, SaturatedFat 18.8, Cholesterol 43.5, Sodium 128.5, Carbohydrate 39.2, Fiber 6.4, Sugar 14.8, Protein 7
BISCUIT CAKE
Biscuit cake is an easy to prepare dessert with little and easily available ingredients. This dessert can be frozen and can be fresh for one week. It is kids friendly and a rich dessert
Provided by chamsamalini
Time 10m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Pour the table cream and condensed milk together in a bowl and beat well to get it evenly mixed.
- In a cake pan, grease the pan with 2 spoons of beaten milk and layer the biscuits to fit the pan. Spread the beaten milk over the layered biscuits.
- And continue layering biscuits over the milk spread. Continue it till the prepared mix is done and the cake pan fits it. I have used chocolate flavor of Graham's biscuits. The biscuits can also be opted for Oreo, Chocolate flavored Marie biscuits.
- Finally go for topping with fruit mix or choco chips over the arrangement and refrigerate in freezer for at least 2 hours so that the consistency is thicker like cake.
- It can be served by cutting into cubes seasoning with fresh banana cubes.
MARIE BISCUIT CAKE (DOUKISSA CAKE)
Make and share this Marie Biscuit Cake (Doukissa Cake) recipe from Food.com.
Provided by dreamweavers
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Line a deep loaf tin with baking paper.
- Roughly break each biscuit into quarters and set aside.
- Add the boiling water to the hot chocolate and cocoa in a double boiler (bain Marie), stirring until the mixture is smooth.
- Add butter, sweetened condensed milk. sugar. and vanilla and stir till smooth.
- Than add and the beaten eggs, keep stirring till it turns into a thick custard.
- Transfer the thick custard to a large mixing bowl, add quartered biscuits and any other additions wanted and mix until its all coated with the custard.
- Lastly transfer the mixture to the prepared tin .
- Press down firmly so there are no air pockets in the mixture. Remember to bang the tin on the bench a couple of times so that its set. and fold the paper extensions on the top and press down to even the surface. Let it cool to the touch.
- Place into the refrigerator to chill for at least 4 hours or preferably overnight.
- Remove From tin slice and serve, Enjoy!
- Cooking Time does not include chill time.
Nutrition Facts : Calories 350.9, Fat 21.1, SaturatedFat 11, Cholesterol 117, Sodium 324.9, Carbohydrate 35.4, Fiber 1.1, Sugar 14, Protein 6.8
CHOCOLATE BISCUIT CAKE
Provided by Darren McGrady
Categories Cake Chocolate Dessert Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
- 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
- 3. Spoon the chocolate biscuit 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 three hours.
- 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.
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