The Queen likes to tuck into her favorite chocolate biscuit cake during high tea at Buckingham Palace – and reportedly eats a slice of it every single day! I love this idea that The Queen is a bit of a chocoholic, and enjoys a simple no-bake cake above other more complex cakes.
Note: This recipe does contain raw egg yolks. If you are worried about consuming raw eggs you can look for pasteurized eggs at your local grocery store. Pasteurized eggs have been treated to kill bacteria and are safe to eat raw.
- Prep Time: 15m
- Cook Time: 10m
- Total Time: 25m
- Yield: 12 Slices
- Category: Dessert
- 1/2 teaspoon butter for greasing the pan
- 1 egg
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate
- 8 ounces Rich tea biscuits (BelVita) - broken into 1/2" pieces
- Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.
- In a large bowl combine butter, sugar, brown sugar, and vanilla; set aside.
- Melt chocolate and add to the butter mixture stirring constantly.
- Add the egg and beat to combine.
- Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.
- Chill the cake in the refrigerator for at least 3 hours.
- Add additional chocolate and decorate as desired