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Royal Wedding: Chocolate Biscuit Cake recipe - Page 4

post #46 of 81
Quote:
Originally Posted by mthiberge

sounds dalish!....how do we know this recipe is the real mccoy?



mthiberge, if you go back to the first page of this thread I posted the original recipe from Darren McGrady's Eating Royally book. He was Princess Diana's Private chef.
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #47 of 81
Well you have to understand that our market likes to mark things up if they possibly can if it is foreign and they think they can get by with it. They can mark a simple box of gingersnaps $4.00 and those are cheap to make. So you can imagine what they would do to a foreign cookie. Probably mark it like 6.00 a container.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #48 of 81
Here's the reply I got from my aunt:

Someone's been watching Oprah!! icon_biggrin.gif

Chocolate Biscuit Cake
Recipe courtesy of Darren McGrady (former chef to Queen Elizabeth II)

http://www.oprah.com/food/Chocolate-Biscuit-Cake-Recipe (You'll find this recipe and others by Darren McGrady)

1/2 teaspoon soft butter
8 ounces *McVities rich tea biscuits - In USA use a plain cookie like a Sweet Marie or an arrowroot (or something just slightly richer than arrowroot). A rich tea biscuit as indicated in this recipe is a plain round crispy cookie (biscuit in the UK) less flaky than a digestive, but sweeter than an arrowroot. I would think that a plain packaged sugar cookie would do (not the soft kind).
4 ounces soft butter
1/2 cup sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate for icing
1 ounce white chocolate for decoration (the online recipe and picture shows dark chocolate decoration)

1. Line the base of a spring form pan with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.
2. Cream the sugar and butter in a bowl. Melt 4 ounces dark chocolate and mix with butter, add the beaten egg and mix well. Add biscuits and coat well.
3. Pour into the pan, making sure the bottom is well covered as this will be the top of the cake when it is unmolded. Let set in a fridge for three hours. Let partially warm outside of the fridge while 8 ounces dark chocolate and white chocolate are melted. Flip cake and drizzle chocolate on top.


If you click on the link, you'll see a pic of a finished cake (although Prince William's cake wasn't decorated quite as basically as this! icon_wink.gif )
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #49 of 81
Quote:
Originally Posted by Relznik

Here's the reply I got from my aunt:

Someone's been watching Oprah!! icon_biggrin.gif

Chocolate Biscuit Cake
Recipe courtesy of Darren McGrady (former chef to Queen Elizabeth II)

http://www.oprah.com/food/Chocolate-Biscuit-Cake-Recipe (You'll find this recipe and others by Darren McGrady)

1/2 teaspoon soft butter
8 ounces *McVities rich tea biscuits - In USA use a plain cookie like a Sweet Marie or an arrowroot (or something just slightly richer than arrowroot). A rich tea biscuit as indicated in this recipe is a plain round crispy cookie (biscuit in the UK) less flaky than a digestive, but sweeter than an arrowroot. I would think that a plain packaged sugar cookie would do (not the soft kind).
4 ounces soft butter
1/2 cup sugar
4 ounces dark chocolate
1 egg, beaten
8 ounces dark chocolate for icing
1 ounce white chocolate for decoration (the online recipe and picture shows dark chocolate decoration)

1. Line the base of a spring form pan with silicone paper, and butter the sides. Break the biscuits into almond-sized pieces and set aside.
2. Cream the sugar and butter in a bowl. Melt 4 ounces dark chocolate and mix with butter, add the beaten egg and mix well. Add biscuits and coat well.
3. Pour into the pan, making sure the bottom is well covered as this will be the top of the cake when it is unmolded. Let set in a fridge for three hours. Let partially warm outside of the fridge while 8 ounces dark chocolate and white chocolate are melted. Flip cake and drizzle chocolate on top.


If you click on the link, you'll see a pic of a finished cake (although Prince William's cake wasn't decorated quite as basically as this! icon_wink.gif )



The recipe on Oprah is from Daren McGradys book, but the instructions in the end of step 1 and beginning of step 2 have been typed incorrectly by whomever she had add it to her website, for her fans. Nothing terribly out of whack but enough to confuse many of the commentors on the recipe.

Its also being mentioned on a few blogs that Oprah has the instructions incorrect and should have it changed.


From Darren McGrady's book.... the correct instructions on how to incorporate the butter, sugar, chocolate and beaten egg.

Cream the butter and sugar in a bowl until the mixture is a light lemon color.

Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring contstantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #50 of 81
I found this recipe that did not call for eggs:

Chocolate Biscuit Cake

For the cake:
7 oz. package butter tea biscuits
1 c. heavy cream
2 T. honey
1/2 stick butter
16 oz. bittersweet chocolate bits
1 tsp. vanilla

For the glaze:
2 T. butter
1/4 c. heavy cream
6oz. bittersweet chocolate


Coat a 7- or 8-inch round springform pan with cooking spray.

To make the cake, with your hands break up the biscuits into 1/4- to 1/2 inch pieces; you want chunks not crumbs.

In medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, and then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.

Refrigerate for 3 hours or until thoroughly chilled.

Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.

Carefully remove the sides from the springform pan ( you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake.) Invert the cake on a wire rack, then remove the bottom of the pan from the cake. Se the rack over parchment paper to catch drips.

Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Allison Ladman)
post #51 of 81
Quote:
Originally Posted by Crazyforcupcakes

I found this recipe that did not call for eggs:

Chocolate Biscuit Cake

For the cake:
7 oz. package butter tea biscuits
1 c. heavy cream
2 T. honey
1/2 stick butter
16 oz. bittersweet chocolate bits
1 tsp. vanilla

For the glaze:
2 T. butter
1/4 c. heavy cream
6oz. bittersweet chocolate


Coat a 7- or 8-inch round springform pan with cooking spray.

To make the cake, with your hands break up the biscuits into 1/4- to 1/2 inch pieces; you want chunks not crumbs.

In medium microwave-safe bowl, combine the cream, honey and butter. Microwave on high for 1 1/2 minutes, or until bubbling. Add the chocolate and stir until melted and the mixture is smooth. Stir in the vanilla, and then the crumbled biscuits. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. Gently tap the pan on the counter to eliminate any air pockets.

Refrigerate for 3 hours or until thoroughly chilled.

Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and add the chocolate, stirring until completely melted and smooth.

Carefully remove the sides from the springform pan ( you may need to slide a paring knife around the inside upper edge to ensure the sides come away cleanly from the cake.) Invert the cake on a wire rack, then remove the bottom of the pan from the cake. Se the rack over parchment paper to catch drips.

Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
(Recipe by Allison Ladman)



Its kind of like a sweetened ganache mixed with biscuits, from the list of ingredients. I wonder why Ms Ladman omitted the egg? The egg is cooked by being stirred with the hot melted chocolate, The same as its cooked when we make Naniamo bars with hot melted cocolate at Christmas. If it wasn't cooked, there'd of been a lot of sick people over the last 40 odd years !
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #52 of 81
Quote:
Originally Posted by Gingoodies

If you can find them Social Tea Bisquits will work also. i think they are made by Nabisco. I used to use them in another version of this same type of cake.



WalMart sells Nabisco's Social Tea Biscuits:
(Not available in all stores, but at least you can see what the package looks like.)

http://www.walmart.com/ip/Nabisco-Social-Tea-Biscuits-12.35-oz/10292809

HTH
post #53 of 81
You can purchase Mcvitie online for $3.89 from Jungle Jims International Market, just look under Online Shopping under International Products. Don't know how much shipping costs are but that is where I get mine.
post #54 of 81
Quote:
Originally Posted by BobbieK

Royal Wedding: Chocolate Biscuit Cake recipe
Serves 8 commoners.

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icon_lol.gif This made me smile! If it serves 8 commoners, how many royals will it serve?
post #55 of 81
Quote:
Originally Posted by JanH

Quote:
Originally Posted by Gingoodies

If you can find them Social Tea Bisquits will work also. i think they are made by Nabisco. I used to use them in another version of this same type of cake.



WalMart sells Nabisco's Social Tea Biscuits:
(Not available in all stores, but at least you can see what the package looks like.)

http://www.walmart.com/ip/Nabisco-Social-Tea-Biscuits-12.35-oz/10292809

HTH



They look the same as our biscuits to me, only we call that style Rich Tea Fingers. Just to confuse you all a bit more icon_lol.gif
"That attitude right there. That's why I always get the extra cookie!"

DW, SN, 1.10
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"That attitude right there. That's why I always get the extra cookie!"

DW, SN, 1.10
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post #56 of 81
Thank you all for posting the recipes. They sound wonderful. Does anyone have a picture of a complete cake?

-Debbie B.
post #57 of 81
Thread Starter 
Here is a picture of Darren McGrady's Chocolate Biscuit Cake:

Image

And here is a picture of the Chocolate Biscuit Cake made for Prince William:

Image
post #58 of 81
They both look yummy!! WIll have to try soon.
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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post #59 of 81
Huh.. I got the watched topic update thingy just a while ago but each time I tried the watched topic link, I got "this post does not exist"
I haven't had a problem getting the watched topic link to open before unless it actually was a thread that had been been deleted.
I figured this thread was deleted too, until I checked and saw its still going strong when I logged on.

How weird..
Respect for ourselves guides our morals; respect for others guides our manners.
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Respect for ourselves guides our morals; respect for others guides our manners.
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post #60 of 81
I think that we just have to expect that they are going to do weird things from time to time. I have had it do that on a cake that I had seen on most saved and also recently added and I know it was there, but would not open to let me see it. It is frustrating for sure, but I guess it is probably going to happen from time to time. Facebook does weird things all the time when I am on there. Sometimes it makes me think that I have jinxed it. LOL!!
I can do everything through Christ which strengtheneth me Phillipians 4:13
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I can do everything through Christ which strengtheneth me Phillipians 4:13
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