Chocolate And Biscuit Cake Food

CHOCOLATE BISCUIT CAKE

Steps:

• Line a square cake tin with aluminium foil and place biscuits face down to make the first layer.
• Melt Copha over low heat.
• Sift icing sugar and cocoa. Making a well in the centre, gently mix in beaten egg and vanilla essence.
• Gently add melted Copha and beat with electric mixer until smooth.
• Spread evenly over first layer of biscuits. Repeat until finished. (Usually makes 3 layers).
• Place in fridge to set.

CHOCOLATE BISCUIT CAKE

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.

CHOCOLATE BISCUIT CAKE

Steps:

• Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough.
• Beat the egg in a bowl.
• Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort.
• Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process).
• Add the sultanas and mix well.
• Add the cocoa and mix well.
• Add the egg and mix well.
• Put the mixture back onto a low-medium heat and stir for 1-2 minutes.
• Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate.
• Press the mixture into the cake tin and leave to set in the fridge for about two hours!
• Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.

CHOCOLATE BISCUIT CAKE

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.