Tasty Tuesday on Saturday

         Well, it was bound to happen sooner or later, I missed my first TT post since starting this weekly recipe roundup! But, it wasn't my fault, blame Mother Nature who must be going through menopause, these mood swings are crazy! We got almost 14 in. of rain in 3 days, massive flooding all around me, very thankful to live on a hill, my neighbors below were probably wishing the same.  Lightening hit 2 towers in town knocking out internet for 5 days, all their equipment had to be replaced.  So, I'm playing catch up and clean up!

       It's never too late to share a special recipe, and this one comes from a royal Prince. Like many, I tuned in to watch the Royal wedding, didn't get up early, but I did watch from 6am to 8am with all the high lights and fuss! My Mom was born and raised in England so this was a must see and I was impressed by the Brits! I enjoyed it all! When I heard about the wedding cake being a fruit cake, I had to dive in, not your everyday holiday cake but a rich, fruit soaken piece of heaven! I'd love to try a slice!  The prince had something more sinful in mind for the groom's cake and that is the recipe I'm sharing this week. One of my sources sent me a email with the recipe, just look at that cake, no wonder it's fit for royalty I can't wait to try this, in my Mom's honor, I will.

Chocolate Biscuit Cake

Here's another version, from the Associated Press' Alison Ladman:  

   Yield: 12 servings

   For cake:

   1 (7-ounce) package butter tea biscuits (sold in the cookie aisle)

   1 cup heavy cream

   2 tablespoons honey

   1/4 cup (1/2 stick) butter

   16 ounces bittersweet or semisweet chocolate chips (about 2 1/2 cups)

   1 teaspoon vanilla extract

   For glaze:

   2 tablespoons butter

   1/4 cup heavy cream

   6 ounces bittersweet or semisweet chocolate chips (about 1 cup)

   1. Make the cake. Coat a 7- or 8-inch round springform pan with cooking spray. Break up 
biscuits with your hands into 1/4- to 1/2-inch pieces; you want chunks, not crumbs.

   2. In a medium microwave-safe bowl, combine 1 cup cream, honey and 1/4 cup butter. Microwave 
on high for 1 1/2 minutes or until bubbling. Add 16 ounces chocolate and stir until smooth. Stir 
in vanilla, then crumbled biscuits.

   3. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top. 
Gently tap the pan on the counter to eliminate any air pockets. Refrigerate for 3 hours or 
until thoroughly chilled.

   4. Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat, 
combine 2 tablespoons butter and 1/4 cup cream. Bring to a boil, then remove from heat. Add 6
ounces chocolate, stirring until smooth.

   5. Carefully remove the sides from the springform pan (you may need to slide a paring knife 
around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the 
cake onto a wire rack, then remove the bottom of the pan. Set the rack over parchment paper to
catch drips.

   6. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the 
top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.

           So, weather you watched the Royal wedding or not, we all can agree on one thing, we all need a fairy tale to keep us in balance from the harsh side of life, and I will never give up on fairy tales or chocolate cake!