Saturday, April 9, 2011

Le Petit Prince

There's been a lot of coverage of the Royal wedding lately, if you never noticed.  Besides all the talk of what Kate.. er Katherine, will wear, they've talked about everything. Right down to the cake!  

Besides discussing what kind of cake they might have as the wedding cake (Insert eye rolls) they talked about Prince William's favorite cake.  They talked about it for a couple minutes and showed a picture.  I saw it and thought, "YUM!!"

Fast forward 2 weeks and come to Friday morning.  I just happened upon Thursdays Connecticut Post "Taste" section.  I decided to pick it up and take a look. Page D3 there was a big picture for the Princes' cake!  Well, I had to make it!

I immediately went to the store and picked up the ingredients I needed!

Remember, not too  small!

I lined the pan with parchment paper because our pans aren't the most air tight.

Look at that beautiful consistency!

Mixed with the biscuits...

The cake is ready for the glaze!

Refrigerated overnight...

Nuff said.

The cake was delicious. Its more of a torte, very thick and rich and amazing.  Let me know if you make it and how you like it!

Chocolate Biscuit CakeServes 12 
1 (7oz pkg) butter tea biscuits
1 c heavy cream
2 Tbsp honey
4 Tbsp (1/2 stick) butter
16 oz (about 2 1/2 cups) bittersweet chocolate bits
1 tsp vanilla extract
2 Tbsp butter
1/4 c heavy cream
6 oz (about 1 cup) bittersweet chocolate
Coat a 7 or 8-inch round springform pan with cooking spray (I also cut a parchment circle - mostly because I think mine isn't air tight) 
Break the biscuits into 1/4 to 1/2 inch pieces, you want chunks not crumbs. 
In a medium microwaved-safe bowl, combine 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 vanilla then the crumbled biscuits.  Pour mixture into the springform pan and smooth the top.  Gently tap the pan on the counter to eliminate any air pockets. 
Refrigerate for 3 hours (I stuck it in the freezer for faster cooling and it was fine) 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 of the springform pan, using a knife to slide around the pan, to ensure the cake comes out clean.set the cake on a cooling rack and pour the glaze evenly over the cake allowing it to drip down.   
Once the glaze is firm it is ready to serve. Bon

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