Chocolate Biscuit Cake
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
40
Spice
51
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (softened)1 cup
Granulated SugarDirections:
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
2
Break each of the biscuits into almond-sized pieces by hand and set aside
3
Cream the butter and sugar in a bowl until the mixture is a light lemon color
4
Melt the 4 ounces of dark chocolate in a double boiler
5
Add the butter and sugar mixture to the chocolate, stirring constantly
6
Add the egg and continue stirring
7
Fold in the biscuit pieces until they are all coated with the chocolate mixture
8
Spoon the chocolate biscuit mixture into the prepared cake ring
9
Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded
10
Chill the cake in the refrigerator for at least three hours
11
Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing
12
Slide the ring off the cake and turn the cake upside down onto a cooling rack
13
Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula
14
Allow the chocolate icing to set at room temperature
15
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
16
Melt the white chocolate and drizzle on top of the cake in a decorative pattern
17
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
18
Break each of the biscuits into almond-sized pieces by hand and set aside
19
Cream the butter and sugar in a bowl until the mixture is a light lemon color
20
Melt the 4 ounces of dark chocolate in a double boiler
21
Add the butter and sugar mixture to the chocolate, stirring constantly
22
Add the egg and continue stirring
23
Fold in the biscuit pieces until they are all coated with the chocolate mixture
24
Spoon the chocolate biscuit mixture into the prepared cake ring
25
Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded
26
Chill the cake in the refrigerator for at least three hours
27
Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing
28
Slide the ring off the cake and turn the cake upside down onto a cooling rack
29
Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula
30
Allow the chocolate icing to set at room temperature
31
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
32
Melt the white chocolate and drizzle on top of the cake in a decorative pattern