Рецепт Prince William's Biscuit Cake...
Are you sick of the royal wedding yet? Not me! Not with a piece of this cake! Although it's really not a cake...it's more of a candy bar...chocolate and biscuits - which is what the Brits call cookies. It's crunchy and sweet and buttery - all from the shortbread cookies that are covered in rich, dark chocolate. This is not the kind of cake that you'll want a big piece of...mainly because it's not a big cake...it's only 6-inches in diameter and it's so decadent that one little piece is enough to satisfy whatever chocolate craving you have.
On the wedding day, Oprah had as her guest the former chef at Buckingham Palace, Darren McGrady. This is his recipe, one he said he made frequently for the little Prince. In fact, Prince William loves this so much he chose it for his Groom's cake. And I think it's safe to assume when a Princess (not Marie Antoinette!), long ago, said, "Let them eat cake!" they were referring to his little beauty!
Broken pieces of shortbread biscuits/cookies, combined with dark chocolate, butter, sugar and egg...what's not to love? Op's kindly posted Chef McGrady's recipe on her website and there were many comments about how this cake is unsafe...because it is not baked and there is an egg in it. People, people, people...unless you let your eggs sit in the pantry (like the Aussie!!!) or buy old eggs, or you're elderly, infirmed or pregnant, or you live in a bubble because you're allergic to everything, then one little raw egg is not going to hurt you! But, if you're a germaphobe or have issues with raw egg, then sad to say, no cake for you!
After everything is mixed, the batter is spooned into a 6-inch cake pan. (Chef McGrady said to use one with removeable sides, like a spring-form pan, but I don't own a 6-inch spring-form pan so I lightly greased a cake pan and when it came time to remove the cake I dipped the bottom of it in hot water for just a second and the cake released beautifully.) The cake is then refrigerated for three hours until the chocolate is set. And when the cake is set, it gets a second coating of chocolate...melted chocolate is poured over the top of the cake and smoothed around the sides...then the cake is left to set at room temperature, this takes about 20 minutes...then it's ready to eat!
This is really a very easy recipe - and a fun little cake to serve. Just remember to use really, really good tasting chocolate, because that's really what you'll be eating.
Prince Williams' Biscuit Cake ~ Adapted (barely) From Chef Darren McGrady via Oprah.com
- 1/2 teaspoons butter, for greasing cake pan
- 8 oz. rich tea biscuits (I used Walker's Shortbread cookies)
- 4 oz. butter, softened
- 4 oz. granulated sugar
- 4 oz. good quality dark chocolate, for the cake
- 1 egg
- 8 oz. dark chocolate, for coating
- whipped cream for serving, optional
To make cake: Lightly butter a 6"x2" cake pan or spring-form pan. If using a spring-form pan, place on a tray covered with a piece of parchment paper. Break each of the biscuits/cookies into almond-size pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture starts to lighten. Melt the 4 ounces of dark chocolate (in a microwave heat in at 30 second intervals and stirring in between until chocolate is smooth) and add to the butter mixture while constantly stirring. Beat the egg into the mixture. Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake pan/ring. Try to fill all of the gaps on the bottom of the pan/ring because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least 3 hours.
To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate in the microwave. Slide the ring off the cake and turn it upside down onto a cooling rack with paper underneath. If you used a pan, dip the bottom of the pan in hot water for just a second and then invert onto a rack with paper underneath.
Pour all but about 2 tablespoons of the melted chocolate over the cake (excess will drip through wire rack onto the paper underneath) and smooth the top and sides using a palette knife. 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 rack and lift it onto a tea plate. Drizzle remaining 2 tablespoons of chocolate over top of cake to decorate. Cut into small wedges and serve. Serves 8. Serve with whipped cream if desired.