This dark chocolate biscuit cake, said to be a tea time fave of Prince William's grandmother, Queen Elizabeth II, was specially requested by the bridegroom for today's wedding.
From Darren McGrady's "Eating Royally" cookbook, the recipe calls for McVitie's Rich Tea Biscuits (Brit-speak for "cookies"). English biscuits are sometimes available at stores like Target, Tops or Wegmans and can be ordered online.
If you use an 8-inch cake ring or springform pan, double the recipe to get enough height.
*Chocolate Biscuit Cake
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.
Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces until they are coated.
Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of the ring, because this will be the top when it is unmolded. Refrigerate at least 3 hours.
Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature.
Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a decorative pattern.