Chocolate Biscuit Cake
Posted on July 28, 2014 by Viji
Six months flew by… fun, joyful, exciting, thrilling, and extremely satisfying are some of the emotions we went through together during these days. Of course I am conveniently forgetting those frustrations, who wants to remember them any way? This journey has been absolutely rewarding for us. The best definitely has been the support and encouragement we are receiving from all of you. With our hearts filled with gratitude, we thank each one of you for taking us this far!
Let’s celebrate the six months birthday of ‘handfulofrecipes’ with an afternoon tea. On a regular day we might have served tea with just a few tea biscuits but today we are going to add some butter, honey and chocolate and transform them into that wonderfully delicious “chocolate biscuit cake”, the cake that was served at the Royal wedding!
We are adding honey in place of sugar and chia seeds instead of egg, and are using less chocolate than the original recipe calls for. This is the third ‘no bake’ cake in our blog!
Chocolate Biscuit Cake
- 20-22 Rich tea biscuits
- 4 Tbsp unsalted butter, softened
- 4 Tbsp honey
- 4 ounces dark chocolate
- 1 Tbsp chia seeds
- Another 4-8 ounces dark chocolate for coating
Soak the chia seeds in 3 Tbsp of water for about 15 minutes.
Lightly butter the inside of a 7 inch spring form cake pan.
Break each of the biscuits into almond -size pieces by hand and set aside.
Melt the 4 ounces of dark chocolate (double boiler method) and remove from heat. Add the butter and the soaked chia seeds to the melted chocolate and mix. Once the mixture cools down, add honey and mix very well. Combine the chocolate mixture and the broken biscuits until the pieces are all coated very well. Spoon the mixture into the prepared cake pan. Fill all the gaps and press well so as to make the bottom and the top as flat and even as it can be. Chill the cake in the refrigerator for 3-4 hours to overnight.
To coat and decorate:
Remove the cake from the refrigerator and let it stand while you melt the other 4 (or if you prefer 8 ) ounces of dark chocolate. Slide the ring off the cake and remove it carefully from the base onto a cake wire with the flatter side on the top. Pour the melted chocolate over the cake and smooth the top and sides. Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate or to a cake stand.