As many of my faithful readers know, my beloved is deathly allergic to eggs. For many years it has been a quest to find THE CAKE that won't kill him. It's one thing to enjoy death by chocolate, quite another to die by chocolate ... cake.
A few days ago I found the elusive prize. This is it.
Earlier in the year, Clarence House revealed that not one but two cakes would be featured at the reception.
Prince William's cake is a chocolate biscuit cake, a long time childhood favourite dessert. It was frequently requested and made for the Princes William and Harry during their nursery days by the royal chef
William's cake was being made by British biscuit maker McVitie's and will be served at the royal reception alongside a traditional fruit cake.
A few years ago, The Queen's Chocolate Biscuit Cake recipe was provided to by Michael Dunn a former Chef at Buckingham Palace.
This is the cake that was served to the Princes at "Granny's House", Granny being HM The Queen and the house is known as Buckingham Palace.
And now I present this recipe to you via Canadian Living.
To make a double layer cake quadruple the recipe and use a round cake pan.
READ THE ORIGINAL RECIPE HERE-http://www.canadianliving.com/food/the_queens_chocolate_biscuit_cake.php
WATCH the Royal Wedding tomorrow LIVE -http://www.youtube.com/theroyalchannel
Ingredients
20 arrowroot biscuits , (4 oz/125 g)
8 oz bittersweet chocolate , finely chopped (Belgian if possible)
1 cup whipping cream 1 1cup cup(250 mL) (250 mL) whipping cream
1/2 cup granulated sugar 1/2 1/2cup cup(125 mL) (125 mL) granulated sugar
Preparation:
Line 5-3/4- x3-1/4-inch (625 mL) loaf pan with waxed paper; set aside.
Break biscuits into 1/2-inch (1 cm) pieces; place in large bowl. Place chocolate in heatproof bowl. In saucepan, stir cream with sugar; bring to boil. Pour over chocolate and whisk until smooth. Add 1-1/2 cups (375 mL) of the chocolate mixture to biscuit pieces; stir to coat.
Pour biscuit mixture into prepared pan; smooth top. Cover and refrigerate cake and remaining chocolate mixture separately until cake is firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove remaining chocolate mixture from refrigerator; let come to room temperature.
Invert cake onto serving plate; peel off paper. Using small palette knife, spread remaining chocolate mixture over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Slice thinly.
