Last night outside Buckingham Palace, a concert was held in honour of the sixty year reign of Queen Elizabeth II.
For the final part of my series of royal inspired recipes, I have made Chocolate Biscuit Cake.
A Little History
Royal Chocolate Biscuit Cake is a favourite afternoon tea cake of Her Majesty Queen Elizabeth II and also of Prince William.
During the Royal Wedding of Prince William and Catherine Middleton in April 2011, a second cake was requested by Prince William. This second cake was a royal recipe for Chocolate Biscuit Cake, made by the McVities cake company.
My version of Chocolate Biscuit Cake will naturally not be quite so extravagant, based on a simple recipe that can be found below.
The recipe for Royal Chocolate Biscuit Cake was one of several recipes from the Daily Telegraph website, that yesterday’s Drop Scone recipe came from.
- 400 grams Plain Chocolate
- 300 grams Rich Tea Biscuits
- 175 grams Golden Syrup
- 85 grams Butter
- 50 grams Raisins
- 15 Glace Cherries (chopped)
- Handful Chopped Nuts
I have called this section “Baking” though really there is no baking involved. Having prepared all of the ingredients it was time to make the Chocolate Biscuit Cake.
First, crush the biscuits in a bowl and mix in the glace cherries and raisins.
In a saucepan, melt the butter on a low heat.
Add the chocolate and stir continuously whilst the chocolate melts, then add the golden syrup and stir thoroughly.
Once mixed, add the melted chocolate to the biscuit and fruit and mix again.
Pour the mix into a lined tin/dish then refrigerate for at least two hours.
After leaving the Cake in the fridge to set for just over two hours, the Chocolate Biscuit Cake will be ready.
After watching the conclusion of the Diamond Jubilee festivities, there is only way to appropriately end my four-part Diamond Jubilee tribute; Long Live the Queen.