Welcome to Fiesta Friday #58!!
I would like to share my “Royal Chocolate Biscuit Cake”
This past weekend in the states was the final episode of Downton Abbey Season 5!
My friend Paul and I decided to get together and watch it together and have a little Downton Abbey Dinner. He bought the Downton Abbey Cookbook so we picked out a couple of recipes to make.
We made Crawley Family Chicken Breasts with Caper Cream Sauce, Lord Grantham’s American Italian: Risotto alla Milanese and Roasted Asparagus with Parmesan.
Of course we had some cocktails too I made “Huckleberry Clover Club’s” a few pictures of the night 🙂
Oh and Downton Abbey did not disappoint it was just wonderful with happy endings, I cried of course 😛
Our table 🙂
Huckleberry Clover Club
I knew the dessert had to be special and for our love of Prince William, I decided to make Prince William’s Grooms Cake, this was his favorite cake growing up.
I saw Carolyn Robb the former chef for the British royal family make this on Good Morning America in December and I was like I have to make that sometime for some occasion.
This was the perfect occasion to make it, here is the original recipe, but this is what I did I changed it slightly.
Butter in the pan
golden syrup added
Melted all together
the chocolate, vanilla and cocoa
add the chocolate
now the cocoa
whisk until silky smooth
pistachios and figs
Mix those together
pour in chocolate mixture
mix all together
pour into pan and cool
place upside on rack
melt chocolate with crisco
pour on top of cake
spread all over
melt white chocolate with criso (blurry)
drizzle over cake
Royal Chocolate Biscuit Cake
3 sticks unsalted butter
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup semi-sweet chocolate
1 teaspoon pure vanilla extract
1/2 cup shelled pistachios
1/2 cup packed soft, plump dried figs, diced
1 pound digestive biscuits, each biscuit broken into 4 pieces
1 1/2 cups semi-sweet chocolate
3 Tbsp. white chocolate
1 1/2 Tbsp. crisco & 1 tsp. crisco
small bag of ‘Maltesers’ or ‘Whoppers’
Melt the butter with the golden syrup in a small saucepan. Do not let it boil. Remove from the heat and add the cocoa powder, semi-sweet chocolate and vanilla. Stir until you have a very smooth, glossy mixture.
In a large bowl mix together the pistachios, figs and broken biscuits then pour the chocolate mixture over top and mix well.
Line a round 9 inch cake pan with plastic wrap. Pour the mixture into the tin and press it down well to fit, I did this lightly because I did not want to crush the biscuits. Leave to cool thoroughly at room temperature for 2 hours before covering and chilling in the fridge for about 3 hours.
When set, remove from the tin, peel off the plastic wrap and place it on a cooling rack lined with wax paper upside down. Melt the semi-sweet chocolate with 1 1/2 tbsp. Crisco and white chocolate and 1 tsp. Crisco separately. Spread the semi-sweet chocolate all over the cake. I used a Triangular Cake Decorating Comb over the top of the cake, then drizzled the white chocolate all over, place the Maltesers around the top of the cake before the chocolate sets.
Store in an airtight container in the fridge, let set at room temp for about 30 minutes before cutting and serving.
Everyone that got some LOVED IT!!! You must make this one 😉