Happy Birthday to Her Majesty the Queen! And wishing her many, many more !

Although the actual birthday of the queen is April 21, by tradition, it’s celebrated the second Saturday of June. A great time to be in the UK and see the Trooping of the Colours ceremony.

If you’re out that way tomorrow, check it out! If not, treat yourself to a little birthday cake or better yet some chocolate biscuit cake, a tea time fav of the monarch!

If you’re not sure how to make this cake . . . check out the video by Petie Reve Cafe’s own Kate Dunbar! Don’t worry, it’s way simpler than it looks if you leave off the chocolate wingdings. Although, gold stand mandatory!

Recipe:

  1. 8 oz softened butter
  2. 8 oz sugar
  3. 2 whole eggs, pasturized if you can find them
  4. 16 oz of McVite’s rich tea biscuits
  5. 8 oz of melted high-quality dark chocolate
  • Break up all the biscuits into bite-sized pieces, and place them in a bowl.
  • In your mixing bowl, with the softened butter in it, add your 8 oz of sugar and mix for 3 minutes.
  • If you can’t find find pasturized eggs, you use get pasturized egg substitutes like Egg Beaters, slowly add in eggs one at a time.
  • Next, turn your mixer to the slowest setting possible to add your 8 oz of melted dark chocolate.
  • Once everything is incorporated, the consistency will be very thick. Scrape your paddle down and now add all of the biscuits, slowly keep folding, and moving them around.
  • You will need a spring form pan with a parchment paper placed in the bottom. Make sure you give it a good layer of butter all around the pan so the mixture doesn’t end up sticking.
  • Put your mixture into the pan and press it gently into the form until the whole form is filled. You will then have to bang the pan on the counter, repeatedly, to release as many air pockets as you can.
  • Once that’s done, you’ll take another piece of parchment paper (wax paper or saranwrap) and place that on the top, be sure to press it down firmly and smooth out the top.
  • Refrigerate the cake for 3 to 4 hours, to set.
  • Remove parchment top. Place a large knife in hot water. Release the spring form pan’s hinge. Pick up the cake and place it on a wire grill over a cookie sheet.  Take your melted chocolate and drip it all over the top of the cake using the knife to help spread the chocolate evenly over the sides.
  • Chill for 1 hour.  And you’re ready to eat!
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