Yes, I got sucked into all the hooplah a little bit. Despite the ridiculousness of it all – $454,000 for a dress – more than our house cost – for someone who would look completely stunning in something from Old Navy? Oy.
But I saw this cake somewhere – it’s everywhere today – and loved that it was so… lowbrow. A big chocolate truffle filled with crunchy chunks of digestive biscuits that looks like stained glass or chocolate salami when sliced. If you love those chocolate covered digestive biscuits, multiply that by a thousand or so and you have this no-bake, no-cake cake. It takes about five minutes to assemble, then sets up in the fridge. If you can’t have the 10,000 ? wedding cake (more craziness!) you can easily have the groom’s cake. Considering the wedding cake itself was a fancy fruitcake covered with fondant, I’d choose the latter, anyway.
(Note: this is somewhat thinner than it would otherwise be – I dropped a dozen spoonfuls of the mixture into paper-lined mini muffin tins to bring on a three-tiered plate to BT this morning. The bite-sized versions were a hit, too.) Each click took me to a new version of this cake. This is how I did it. I’m tempted to replace the butter with peanut butter next time…
Chocolate Biscuit Cake
1 cup heavy (whipping) cream
1/3 cup butter
2 1/2 cups chopped semi-sweet chocolate or chocolate chips
8 oz. McVities Digestive cookies or tea biscuits, broken into pieces
Dark cocoa or powdered sugar, for dusting (optional)
Line an 8” round springform (or regular) pan with a piece of parchment in the bottom.
In a medium saucepan, heat the cream and butter over medium heat; once the butter has melted, stir in the chocolate and set aside for a few minutes. Stir until smooth.
Stir in the broken cookies and spread in the prepared pan. Refrigerate until firm.
If you like, dust with cocoa or icing sugar before cutting into thin wedges. Serves lots.