Prince William’s Groom Cake

Recipe from Sprinkle Bakes.

1/2 tsp. softened butter for greasing pan
8 oz. tea biscuits, broken into pieces
1/2 stick (4 tbsp) unsalted butter, softened
1/2 cup extra find granulated sugar
4 oz. (about 1/2 cup) chopped chocolate or chocolate chips
1 egg, beaten
8 oz. chocolate for icing
Cinnamon for dusting

-Lightly grease a 6″ spring form pan.  Set aside.  Cream the butter and sugar in a bowl until mixture has lightened in color.
-Melt 4 oz. chocolate in a double boiler (or microwave). Add butter and sugar mixture to the chocolate stirring constantly.  Add the egg and continue to stir.  Fold in biscuit pieces until they are all coated with the chocolate mixture.
-Spoon the chocolate coated biscuits into the cake pan.  Press firm with the back of a spoon to fill in any gaps – the bottom of the cake will be the top when turned out.  Chill the cake in the refrigerator for 3 hours.

 -Remove cake and unmold on a wire rack.  Melt the 8 oz of chocolate (I did this in the microwave) and pour over the cake.  Spread smooth.  Allow chocolate coated cake to sit at room temperature until chocolate is set.  When set, run a spatula under the cake to remove from wire rack (chocolate makes it stick a little).

First of all, before you say anything, I know it’s supposed to look a lot smoother than that.  I’m no professional chef, and I didn’t have a 6″ springform pan, so I had to improvise with a cake pan and parchment paper.  It may not look like much, but what’s important is that this is a cake that tastes like a candy bar.  The only tricky part about making it is heating your chocolate enough to melt it without burning it, but not so long that it seizes up and becomes a dense almost unworkable mass.  There’s no baking involved, and only a little bit of prep required.  The rest of your energy can be devoted to making it look pretty if you like, or eating it until your heart stops if not.  It’s a big, super rich mass of chocolate and cookies and a little slice goes a long way.  The cinnamon didn’t really add anything taste wise, and pretty much vanished when added as a dusting, but still go for it if you think it will add to the aesthetic value.  This is a super decadent dessert and an easy to make crowd-pleaser.  If you’re feeling creative, change out the type of chocolate you use, or try a different kind of cookie/biscuit.  It’s pretty tough to go wrong here.

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