Prince William's favorite chocolate biscuit cake

The royal family prefers McVitie's brand Rich Tea Biscuits for their chocolate biscuit cakes, but you can use any firm butter cookie.  It’s a no-bake treat and it’s VERY rich.  A small slice is all you need. 

INGREDIENTS

For the cake

  • 7-ounce package butter tea biscuits (I found them at Cost Plus—I used the McVitie’s Digestives because they didn’t have the McVitie’s Rich Tea Biscuits)
  • 1 cup heavy cream
  • 2 tablespoons honey (If you can find it- use Lyle’s Golden Syrup.  The original recipe calls for it.  I found it at New Season’s.)
  • 4 tablespoons (1/2 stick) butter
  • 16 ounces (about 2 1/2 cups) bittersweet chocolate bits.  (I used bars for the first cake and chips for the second try. Chips are much easier!)
  • 1 teaspoon vanilla extract

For the glaze

  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 6 ounces (about 1 cup) bittersweet chocolate
  • Coat a 7- or 8-inch round spring form 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 a 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, 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 AT LEAST 3 hours 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 onto a wire rack, then remove the bottom of the pan from the cake. Set 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.