Famous as being one of two royal wedding cakes to celebrate the marriage of The Duke and Duchess of Cambridge in 2011, this delicious and easy no-bake cake is a real crowd pleaser. Taken from ‘A Royal Cookbook - Seasonal Recipes From Buckingham Palace’ this has become one of my very favourite cakes.
225g Rich Tea Biscuits
115g unsalted butter
115g caster sugar
115g chopped dark chocolate
2 tablespoons warm water
For the Ganache:
125g dark chocolate, chopped
125g whipping cream
Grease and line a 15cm cake ring with butter and baking paper.
Break the rich tea biscuits into small pieces - around 1-2cm. I did this by putting them into a zip-lock bag and bashing with a rolling pin. Don’t use a food processor, they should not turn to crumbs.
Place the butter and sugar into a mixer and mix until light and fluffy.
Melt the chocolate over a simmering pan of water. Once melter, pour over the butter and sugar mix and mix thoroughly. Then add the tablespoon of water, and finally the broken biscuits. Stir together until all of the biscuits are fully coated.
Place the mixture into the lined cake tin and push down firmly to create an even texture. Place in the fridge for at least thirty minutes.
For the chocolate ganache:
Place the chopped chocolate into a bowl and set aside.
Pour the whipping cream into a saucepan and heat until it reaches a simmer.
Once simmering pour the cream over the chocolate and stir well until smooth and glossy.
Pour the warm ganache over the cake and spread evenly.
TO WATCH NICOLAS’s VIDEO DEMONSTRATION OF HOW TO MAKE THIS CAKE, CLICK THE BUTTON BELOW