🧾Ingredients
~Rich Tea Biscuits~
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 cup butter
- 1/2 cup icing sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
~ Chocolate Biscuit Cake~
- 226 grams Rich Tea biscuits or similar cookies/biscuits
- 140 grams unsalted butter, softened
- pinch of salt
- 140 grams caster sugar
- 140 grams dark chocolate
~ For coating~
- 230grams of Dark chocolate
⏲Method
~ Rich Tea Biscuits~
- Line a baking sheet with parchment paper and preheat the oven at 350ºF (180ºC)
- In a large mixing bowl, sift the flour and the baking powder, combine them gently.
- Cut the cold butter into small cubes and add them to the flour mixture. Use a food processor or rub through your fingers.. its more fun this way 😊 You want crumbs, not a paste.
- Add the sugar to your butter crumbs and combine.
- Add the mix slowly while stirring until a dough forms.
- Flour a surface and knead the dough until elastic and not overly sticky.
- Roll out your dough and, use a cookie cutter to ensure even sized biscuits.
- Poke the biscuits with a fork and place them on the baking sheet.
- Bake until nice and golden; it should take fifteen minutes or so.
- Set the biscuits aside to cool down.
~ Chocolate Biscuit Cake~
- Butter a 6" cake tin and line the bottom with parchment or waxed paper.
- Break the tea biscuits into small pieces (about 1" long) and put into a bowl and set aside.
- Beat the butter, salt, and sugar together until light and fluffy.
- Melt the dark chocolate using the defrost function of the microwave or over a double boiler. Stop heating the chocolate when it is almost melted. Add the melted chocolate to the butter and sugar mixture and mix well until combined.
- Gently add in the Rich Tea biscuit pieces until they are fully coated in chocolate mixture.
- Put this into the prepared cake tin, carefully trying to fill all the air spots so there aren't holes in the bottom or middle of the cake (the bottom will be the top).
- Place the tin in the fridge for about 4 hours. When ready to finish the cake, remove from the fridge and allow to stand for about 30 minutes. Run a knife around the edge and turn upside down onto a cooling rack placed on a sheet tray (or anything to catch chocolate drips). Remove the parchment paper.
- Now, melt the dark chocolate for the coating in a double boiler or again in the microwave on defrost to slowly melt the chocolate, stirring at intervals. Stop heating the chocolate when there are still pieces of chocolate. Continue stirring off the heat until completely smooth.
- Slowly pour the melted chocolate over the top and sides of the cake and smooth using a butter or palette knife.
- Allow to set at room temperature. When set, remove the cake and place on a serving plate and decorate as desired.
- Enjoy 😊