#FINDINGFREEDOM‘S RECIPES
You’ll find this recipe in chapter 3 from Omid Scobie book!
Dont’ forget we have a foundraiser #inspiredByMeghan #inspiredByHarry running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!
Carolyn Robb was the chef that prepared this cake to prince Harry when he was a child, and it’s believed to be one of his favourite!
But, nontheless, it’s simple and looks amazing… so give it a try!
Source: https://parade.com/708822/parade/royal-chocolate-biscuit-cake/
INGREDIENTS
- 12 oz (3 sticks) butter
- ½ cup golden syrup (such as Tate & Lyles)
- ½ cup unsweetened cocoa powder
- 14½ oz dark chocolate, chopped and divided
- 1 tsp vanilla extract
- 1 lb McVities digestive biscuits, crushed
- ½ cup pistachios
- ⅓ cup packed soft, plump dried figs, sliced
- 2 oz white chocolate, chopped
- Candies for decoration (such as Maltesers or Whoppers and small chocolate sticks)
DIRECTIONS
- Line sides and base of an 8-inch square or round cake pan with parchment paper or plastic wrap.
- Melt butter and golden syrup in a heavy saucepan. Remove from heat. Add cocoa powder, 3½ oz dark chocolate and vanilla, stirring until very smooth and glossy. Stir in biscuits, pistachios and figs. Scrape into prepared pan, pressing mixture down to fill corners. Cool to room temperature. Refrigerate 2 hours or until completely firm.
- Remove cake from pan and transfer to a wire rack set over a rimmed baking sheet.
- Melt remaining 11 oz dark chocolate and white chocolate separately. Spread dark chocolate all over cake. Before chocolate sets, decorate with Maltesers and chocolate sticks as desired. Drizzle with white chocolate. Refrigerate in an airtight container up to 2 weeks.
Sussex Squad Cooking Club 