In honor of Queen Elizabeth II, I’ve found some time to make her favorite cake. What makes this cake so special is the chocolate sauce that covers the cake, the ganache.
If you are a chocoholic then you are right to make this cake with no regrets!
Chocolate Biscuit Cake
- Chocolate Biscuit Cake
- 180 g of unsalted butter, chunks
- 225 g of semisweet chocolate
- 3 tablespoons of golden syrup
- 3 tablespoons of heavy whipping cream
- 225g of digestive biscuits
- A pinch of salt
- Chocolate ganache
- 182 g of semisweet chocolate
- 140 ml of heavy cream
Grease a springform pan with butter.
Put the chocolate in a medium saucepan and add the butter chunks on low-medium heat and stir until everything is melted and well combined
Remove the saucepan from the heat and stir in the salt, cream, and syrup. Mix with a spatula
Break the biscuits into 4 small pieces and fold them into the chocolate mixture until everything is well coated.
Pour all into the greased springform pan and try to make a smooth layer.
Cover with plastic wrap and place in the fridge for 4 hours at least.
Once chilled and firmed, release the cake from the springform and remove the rim of the pan.
Place on a wire rack.
Cover the cake with the chocolate ganache and place in the fridge for at least 20 minutes so the ganache can set.
18 cm springform pan