Chocolate Biscuit Cake, Her Majesty’s favorite teatime dessert, delights as a show-stopping finale. Layers of lightly sweetened cookies, known as digestive biscuits in the United Kingdom, combine with dried figs, walnuts, and ganache to create the indulgent offering, crowned for our fête with handfuls of raspberries and blackberries.
Chocolate Biscuit Cake
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- 1 cup chopped dried figs
- 1 cup chopped walnuts
- 1 (14-ounce) package digestive biscuits, chopped
- 1¼ cups butter, cubed
- 12 ounces bittersweet chocolate, chopped
- 6 tablespoons golden syrup
- 1 tablespoons almond-flavored liqueur
- 8 ounces semisweet chocolate, chopped
- ½ cup heavy whipping cream
- Line a 9-inch springform pan with parchment paper; spray parchment with cooking spray.
- In a large bowl, stir together figs, walnuts, and digestive biscuits.
- In a medium saucepan, combine butter, bittersweet chocolate, and golden syrup. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Stir in liqueur. Add chocolate mixture to fig mixture, stirring to combine. Pour into prepared pan, pressing mixture toward sides of pan to fill any holes, and press down to make a smooth top. Cover, and refrigerate for at least 8 hours and up to 3 days.
- Remove ring from springform pan; invert cake onto a serving platter. Remove and discard parchment paper.
- In a small saucepan, combine semisweet chocolate and cream. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth.
- Pour chocolate mixture over top of biscuit cake. Using an offset spatula, smooth mixture over top and sides of cake. Let stand until chocolate is set. Cover, and refrigerate for up to 3 days. Let come to room temperature before serving.
Photography Marcy Black Simpson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell Spradling
For more delectable fare, see “A Queen’s Celebration” on page 29 of the September 2017 issue of Victoria.