Chocolate Biscuit Cake

Last night, Mary Katherine had me over to watch the Royal Wedding. She & Marshall provided the English-themed dinner of pot roast, carrots, roasted potatoes, Yorkshire pudding, & gravy. I provided the dessert. I had two criteria: it had to have chocolate & it had to be fast. This fit the bill: chocolate biscuit cake.

The ingredients.

Melt 1 1/2 sticks (12 tbsp) butter in saucepan over low heat.

Add chocolate to butter & continue to melt over low heat.

Place biscuits in a Ziploc bag & break into large pieces.

Add cream to butter/chocolate mixture.

Add broken biscuits to butter/chocolate mixture.

Stir to combine.

Pour into prepared 9-inch springform pan. Cover & refrigerate until set.

Release cake from pan, invert onto serving plate.

Remove parchment paper, decorate with sifted powdered sugar. Serve.


Chocolate Biscuit Cake
Adapted from SpaBettie

Ingredients:
1 1/2 sticks (12 tbsp) unsalted butter
2 8-oz boxes of Baker's Semi-Sweet Baking Chocolate Squares
2/3 cup heavy whipping cream
1 package (200 g) McVitie's Rich Tea Biscuits, broken

Directions:
1. Lightly coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper. Melt butter & chocolate in a large saucepan over low heat until smooth. Stir in cream. Remove from heat & stir in broken biscuits. Pour into prepared pan, smoothing top. Cover & refrigerate until set, from 3 hours to overnight.

2. Release cake from pan, invert onto serving plate. Remove parchment paper, decorate with sifted powdered sugar. Serve.

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