Accidental hiatus.

I didn’t mean to let nearly a month slip by without posting. And it’s not because I haven’t been cooking! It’s been a busy month, actually. My mom’s birthday is this month, and I’ll be making her a chocolate biscuit cake, the second I’ve made this month. The county fair is coming up, which means I need to come up with a pie recipe and do a test run before I bake a pie for the Pillsbury competition at the fair. I’ll also need to make a pound cake and some cookies for other fair categories. And on July 4, I got engaged and while that hasn’t really made me any busier than usual, it’s certainly been distracting (in a good way!).

The chocolate biscuit cake was good—terrific in fact—and very, very easy. I’d recommend it for almost anyone…anyone who loves chocolate especially. And aside from some double-boiler/stovetop action, this recipe does not require baking, so it’s a little nicer for the summer.

When I went to the store to get all the ingredients, I wasn’t sure what type of biscuits to get. They didn’t have the recommended McVitie’s so I purchased Burton’s (because they said “digestive”) and the Leibnitz because they more resembled the shape of the McVitie’s. My fiance helped me taste-test and he decided the Leibnitz were better suited to the cake, so we went with those. Incidentally, if you end up using those, the 7-oz package worked just fine, even though the recipe states 9 oz.

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I initially broke the biscuits up into quarters but in truth they will require a bit more handling than that. Once I mixed them with the melted chocolate mixture we had to crush them a lot more so our cake would be properly shaped and not have sticky-outy bits.

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I ended up pouring this into a Pyrex lined with cling film, but I think next time I might use a springform pan just to make it a little prettier, particularly since it’s for a birthday get-together. But really, no one will care what your chocolate biscuit cake looks like once they eat it.

The recipe I used is here. I didn’t have, and couldn’t find, instant espresso powder, so I substituted an equal amount of coffee extract.

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