Chocolate Biscuit cake fit for this Prince!!

I hear William is having one of these cakes as a Groom’s cake at his wedding. My childhood favourite was this cake too, so here is my mother’s recipe: Enjoy!!

Chocolate Biscuit Cake

200g broken biscuits

85g blanched slivered almonds

85g glace cherries, halved

4 tablespoons orange juice

2 tablespoons caster sugar

200g butter

200g plain chocolate

2 tablespoons Grand Marnier

Break the biscuits into 1cm pieces and place in a bowl.

Add the cherries and nuts, beat the orange juice with the caster sugar and pour over the biscuits, then toss everything together. Melt the butter and chocolate over a low heat, stirring well.

Pour the hot liquid over the biscuit mixture and mix thoroughly. Spoon the cake into a loaf tin, level the top and place in the fridge for about three hours to set.

To unmould, dip the tin into hot water for about 15 seconds, then turn onto a plate. Cut into thin slices and serve.


About thanecooks

Thane Prince stumbled into cooking by chance. Trained as a nurse, she began by cooking for the local deli, took a class in journalism and almost before she knew it was writing for the Daily Telegraph. She wrote for the DT for 12 years , did quite a bit of TV work and then moved on to open and co-run The Aldeburgh Cookery School in Suffolk. The school was a great success and received many accolades, judged as one of the top three in the UK at one time. Tiring of life in the country Thane moved back to Central London where she now lives, writes and eats. Thane’s twelfth book Ham Pickles and Jam is published in October 2011.
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