Chocolate Biscuit Cake

This cake is reported to be the Groom's cake that Prince William chose for his wedding.

I must admit that I didn't like this cake very much. Part of the problem was that I was expecting a soft, sliceable cake, and this is firm and crunchy, really more of a candy than a cake. It's a bit like eating butter straight from the fridge. There are versions of this that use cream in addition to the butter, and I think those might be more to my liking as they are softer and the sugar dissolves in the cream.

There is no opportunity for the sugar in the recipe to dissolve- even after several days in the refrigerator it retains its gritty texture. Serving cold works well with the undissolved sugar (which comes across as crispy), but serving at room temperature does not. Superfine sugar would probably improve the texture somewhat.

Aside from the hard texture, I also thought it lacked flavor. I used 63% chocolate but would up that to about 70% if I tried it again, to get more chocolate flavor.

Hard to know which version is the right version, but as best as I can tell the original version of this recipe was printed by a UK newspaper, and it calls for 4 oz each of butter, sugar and chocolate, plus 8 oz of rich tea biscuits. If that is correct, then this recipe is missing a tablespoon of sugar and half a stick of butter.

This recipe can be made in any four cup mold, but may be difficult to cut if the mold is too deep.