We’re approaching the Queen’s Birthday once again, and this sunny summer Monday everyone outside of Western Australia will be taking the day off to celebrate the official birthday of Queen Elizabeth.
Careful examinations of HRM’s meals shows that she has a fondness for simple savoury foods like sausages, a tipple before lunch and a terrible weakness for chocolate. Why not honour her by enjoying the same kind of cuisine? No swans or corgis required.
Just like her mother, Elizabeth is a fan of Dubonnet and gin, preferring it in 2:1 proportions. The drink is finished off with exactly two cubes of ice and a slice of lemon and consumed before lunch every day – one must need a nap after that!
Her Majesty’s Chocolate Biscuit Cake
Although Prince William revealed his love for chocolate biscuit cake at his wedding to Kate Middleton, it seems as though he inherited it through his grandmother. She is, allegedly, a real chocaholic and despite only eating very small slivers of cake at a time can quite easily eat an entire one of these over a few days.
She could have had a weakness for imported French macaroons, lobster with caviar or truffles but no – what Liz likes best is a no-cook chocolate and biscuit cake. Give it a go yourself!
You Will Need:
- ½ tsp of butter
- 225g of McVitie’s rich tea biscuits – or just plain digestive biscuits
- 4 tbsps of unsalted butter, softened
- 100g granulated sugar
- 115g dark chocolate
- 1 beaten egg
For the icing:
- 230g dark chocolate
- 30g white chocolate
- Grease and line a small cake tin with butter, and put onto a baking tray.
- Break all of the biscuits up into nut-sized pieces and place in a bowl to the side.
- In another bowl, cream together the butter and sugar until the mixture is light yellow and fluffy.
- Melt the 115g dark chocolate in a double boiler or over a pan of boiling water. Add in the butter and sugar mixture and keep stirring. Add the egg and continue to stir until combined.
- Finally, fold the biscuit pieces into the chocolate mixture.
- Spoon this mixture out and into the cake tin. Pop the cake in the fridge for at least three hours.
- Allow the cake to stand at room temperature for a while you melt the remaining dark chocolate. Take the cake out of the tin and turn it upside down on a cooling rack. Pour the melted chocolate over the centre of the cake so that it spreads out, then smooth over the tops and sides with a pallet knife.
- Leave the chocolate to set at room temperature and then move it to a serving dish. Melt the white chocolate and drizzle it nicely on top. The cake can now be kept for a few days in the fridge and will still taste delicious!
This recipe originally comes from Darren McGrady’s Eating Royally. Darren was a chef within Buckingham Palace and Princess Diana’s personal chef until her death.
So remember – this Queen’s Birthday you don’t need to go all out. Just indulge in some easy-to-make royal favourites and enjoy the day off!