One of the most popular — and among the most decadent — chocolate desserts in Ireland and England is this no-bake biscuit cake. I have to admit that it’s one I discovered only recently, but it’s quickly become a favorite of mine and everyone else who tastes it. It’s a favorite, too, of Prince William, who ordered it as his groom’s cake for the 2012 royal wedding. It’s lovely as a spring dessert, especially at Easter when chocolate is the prevailing ingredient!
Chocolate Biscuit Cake
Serves 6 to 8
8 ounces milk chocolate, roughly chopped
4 ounces dark chocolate, roughly chopped
6 tablespoons butter, diced
1/4 teaspoon fine sea salt
1 (14 ounce) can sweetened condensed milk
8 ounces plain digestive or tea biscuits, broken into pieces
1. Line a 9-inch loaf pan with plastic wrap; set aside.
2. Microwave chocolate and butter in a large glass bowl on HIGH for 1 minute. Stir once, and then return to microwave for 30-second intervals, stirring in-between, until chocolate is completely melted and smooth.
3. Let cool, and then stir in salt and condensed milk until smooth. Stir in crumbled biscuits. Pour into prepared pan, pressing down evenly and firmly with a spatula. Smooth top and then refrigerate for at least 3 hours and up to 24 hours, or until set.
4. To serve, invert cake onto serving plate, unwrap, and then cut into thin slices. (To store, wrap tightly in plastic and refrigerate for up to 2 weeks.)
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