The Millstone Café in Kent, CT invites you to celebrate the Royal Wedding in style. Starting on Friday, April 29th, the day of the wedding and while supplies last, guests can enjoy a slice of the Chocolate Biscuit Cake, inspired by Prince William's choice and made with Walkers Butter Digestive Biscuits. This cake is made with chocolate, cream, butter and wonderful Walkers biscuits, creating an irresistible, rich and delicacy.
As I posted before, Prince William chose the cake for his wedding to Kate Middleton since it has been one of his favorites since childhood. Guests at the Buckingham Palace reception will be able to choose between the Chocolate Biscuit Cake and a classic fruitcake, the couple's official selection.
Millstone co-owners Carol Hawran and John Cummins said "We've heard from some of our customers that they will be getting up pretty early to watch the wedding on TV and so we thought that by offering our own version of the groom's cake, we could extend the romance and delight of the occasion by having some of this delicious treat on our menu."
Be sure and check out www.walkersus.com for recipes. This recipe from Hawran was posted there. So if you can't make it to Connecticut this weekend...or to the wedding... give this recipe a try.
Chocolate Biscuit Cake
The Millstone Cafe - Kent, CT
For the Cake: 2 5.3 oz. boxes of Walkers Butter Digestive Biscuits 1 cup Heavy Cream 2 tbsp. Honey 4 tbsp. Butter, unsalted 8 oz. Semi-Sweet Chocolate Chips 8 oz. Bittersweet Chocolate 65%, chips or chopped 1 tsp. vanilla extract 1/2 cup dried tart cherries, whole For the Ganache Glaze: 2 tbsp. Butter, unsalted 1/4 Heavy Cream 1 cup Bittersweet Chocolate 65%, chips or chopped
For the Cake:
1. Prepare an 8" springform pan, butter the inside lightly.
2. Break up the biscuits into 1/2" chunks, not fine crumbs. Place in a bowl, set aside.
3. Place the cream, honey, butter, and all the chocolate pieces into a bowl, over simmering water.
4. Stir until combined and all the chocolate is melted.
5. Add the vanilla, cherries, stir and pour the chocolate mixture over the biscuit chunks. Stir well to coat.
6. Pour into the pan, tapping lightly on the counter to remove any air bubbles.
7. Chill for 3 hours.
8. Unmold, invert and place on a rack, with a cookie pan underneath; remove bottom.
Prepare the ganache:
1. In a small saucepan over medium heat, combine the butter and cream. When the mixture reaches a boil, remove it from the heat and pour over the chocolate bits, stirring until completely melted and smooth.
2. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the top and sides.
3. Allow it to firm up, transfer it to serving plate. Chill for 20 minutes or until firm. Cut with sharp knife that has been dipped in hot water.
4. Serve with whipped cream if desired.
5. Refrigerate any leftovers.
Photo: The Millstone Cafe on Walkers site