The whole day today, there was only one thing on the television - the Royal Wedding. After watching it for a while, I felt I was part of the celebration. Then I saw the groom's cake and it looked so delectable. So me and my little ''Princess" decided to make this. Aishwarya was a big help; she was happy mixing the butter, sugar and the chocolate, though she sneakily licked some of it :-). Aishwarya tried out her Karate in breaking the biscuits to pieces. This worked out well and we had a nice after dinner dessert.
Original Recipe is from Oprah, courtesy to Darren McGrady, the former Royal Chef.
8 ounces tea biscuits
4 ounces unsalted butter , softened
4 ounces granulated sugar
4 ounces dark chocolate , for the cake
2 tsp milk
8 ounces dark chocolate , for coating (optional)
Line 3 individual dessert bowls with cling-wrap film, such that the cling-wrap film is extending out.
(If you are planning to make it as a single cake, use a 6" x 2 1/2" spring-form pan. Grease the sides with 1/2 tsp butter and line the bottom with parchment paper.) Break each of the biscuits into almond-size pieces by hand and set aside.Cream the butter and sugar in a bowl. Melt the 4 ounces of dark chocolate by double boil method, adding 2 tsp milk. When the chocolate is cold enough add it to the butter mixture while constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.Spoon the mixture into the prepared bowls. Make sure there are no gaps while filling.
Chill the cake in the refrigerator for at least 3 hours.
Optional: If you want to give your cake a beautiful final touch, coat and decorate after removing the cake from the refrigerator. Pour 8 ounces of dark chocolate over it after taking out the cake from the bowl. Or just dust it with cocoa powder as I did.
Sending this to "Cooking with your Little Sous-chef "Event at Sugar'N Spice