Chocolate Biscuit Cake Food

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:

• 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

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

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.

CHOCOLATE AND BISCUIT CAKE

Steps:

• Grease and linean 18co/7inch round cake tin. Melt the plain chocolate with milk, then stir in the butter. Leave until the mix is cool, but not beginning to solidify.
• Break the digestive biscuit into small pieces and mix with the white and milk chocolate buttons.
• Stir the biscuit and button mixture into the chocolate and butter, then turn into the prepared tin and pack down gently. Chill for at least 3 hours until firm.
• Remove the cake from the tin, peel away the paper. Serve sliced into wedges.