The Queen's Favorite Cake

The Queen's favorite cake - Chocolate Biscuit Cake

• scrape of butter to grease the pan
• 8 ozs Rich Tea biscuits or sweet cookies
• 4 ozs unsalted butter, softened
• barely 
• 4 ozs caster sugar
• 4 ozs dark chocolate
• 1 egg

• Optional for icing: 8 ozs dark chocolate and 1 oz for decorating

Lightly grease a 6" x 2" deep cake tin with little butter (alternatively a loaf tin). Break the biscuits into small pieces and set aside. 

In a large bowl, cream the butter and sugar 'til the mixture starts to lighten, melt the dark chocolate and add to the mixture stirring constantly. Add the egg and beat to combine. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake tin, fill all the gaps because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least 3 hours. Remove the cake from the refrigerator and turn out keeping it upside down. 

This tastes wonderful as it is but you may choose to ice it with more chocolate.  

If you wish to cover it with chocolate, melt the 8 ounces of chocolate in a double boiler over a low heat. Pour over the cake and smooth the top and sides using a palette knife. Allow to set at room temperature. Serve cut into clean slices. 

It's INCREDIBLE!! 

Courtesy of Chef Darren McGrady, The Royal Chef.