It was the favorite cake of Queen Elizabeth II, who died on Thursday, September 8. Discover the recipe for 'Chocolate biscuit cake', a delicacy adored by Her Majesty and popular in the United Kingdom.
The queen would have tasted every day a slice of this cake, accompanied by a tea . According to testimonies from his staff, he even happened to carry in a box containing the rest of a piece of his 'Chocolate Biscuit cake'. Elizabeth II wasn't the only one who liked it. I l is also very popular in major British events such as during birthdays or of weddings . It is also famous for having been one of the two wedding cakes between the prince William and Kate Middleton , in 2011.
This pastry is a cake simple. Sa recette ne contient que 5 key ingredients and don't even ask no cooking . However, this chocolate cake occupies an important place in the history of the royal family. Proof of this is that its recipe is listed on the official site of the british royal collection .
Recipe for 8 people:
225g of dry biscuits ('Rich Tea' or 'Lu Petit Beurre' type)
115g softened butter
115g unrefined sugar
115 g of chocolat noir (minimum 53% cocoa)
2 tablespoons lukewarm water
125g dark chocolate
125g whipped cream
1. Grease the sides of a 15 cm diameter metal cake ring with butter. Place it on a sheet of parchment paper and leave it aside.
2. Break the biscuits into small pieces. They should be 1-2 cm and should not end up in the form of crumbs.
3. In a bowl, cream the softened butter by mixing it with the sugar until you get a frothy consistency.
4. Melt the chocolate then pour it over the previous mixture. Add the water and then the biscuit pieces. Stir well, all the cookies should be coated with the mixture.
6. Pour into the previously greased mold and push the mixture gently to obtain a uniform surface.
7. Place the cake in the refrigerator until the chocolate has firmed up (about 30 minutes).
1. In a saucepan, bring the whipped cream to a boil and break the chocolate into pieces in a bowl. Pour the hot cream over it.
3. Mix everything until the chocolate is completely melted and until you obtain a shiny ganache.
4. Take the cake out of the fridge and out of the cake ring. Place it on a wire rack with a tray underneath then carefully coat the cake with hot ganache. The whole must be evenly coated.
5. Leave the cake to harden in a cool place before tasting or before decorating it to your liking.Source journaldesfemmes.fr