Queen
Elizabeth II Chocolate Cake
In a previous article I blogged about Victoria sponge cake. I
thought I would carry on the royal theme; I searched the web and found that this
cake is a favourite of Queen Elizabeth II. I attempted to make it.
I found this cake very sweet, and for my pallet a bit over
sweet. I have adjusted the recipe slightly as I believe it will taste better
this way. I hope the Queen doesn’t mind?
The original recipe asked for 100g of granulated sugar, i
have reduced it to 50g of caster sugar as I found the granulated sugar was a
bit gritty. I have also added some vanilla to balance out all the chocolate. I
have also decorated it with white chocolate, it is not very decadent as my
piping bag burst, so I tidied it up the best I could lol.
This is my first time
making a non flour and non bake cake. I also used a 7 inch cake tin as I don’t
have a 6 inch tin.
Ingredients
- 200g Rich tea biscuits (or sweet cookies)
- 100g Butter
- 50g Caster sugar
- 100g Dark chocolate
- 1 Egg
- 1/2 tsp Vanilla essence
To cover the cake you will need:
- 200g Dark chocolate
- 50g White chocolate
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Method:
- Line and grease a 6 or 7 inch cake tin.
- Break up the biscuits in to chunks.
- In a large mixing bowl beat the butter and sugar together.
- Melt 100g dark chocolate and add to the bowl mix together.
- Add the egg and mix it up.
- Fold in the biscuits.
- Put the mixture into your cake tin and push down with the back of a spoon so the bottom of the cake will be level as the bottom will become the top when you turn out the cake later.
- Chill your cake in the fridge for 3 hours.
- When it is set turn your cake upside down on to a flat surface, or a cake wheel if you have one.
- Cover your cake with 200g melted dark chocolate. Leave it to set in a cool place but not in the fridge.
- Decorate your cake with melted white chocolate. ( i am sure it will look better than mine)
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