Royal Wedding buzz

This past Friday had been abuzz with the Royal wedding between Prince William and Kate Middleton, now both are crown royal. I read some news about their banquet last night, and become interested to know more about "biscuit cake". Here is one of good one from the net.

http://blogs.babycenter.com/life_and_home/royal-wedding-chocolate-biscuit-cake/

Just a few days ago I wrote that I was not into the royal wedding hoopla.

Scratch that.

I took one look at this ultra decadent chocolate delight and changed my mind. The chocolate biscuit cake is the “chosen” groom’s cake for tomorrow’s royal wedding — chosen by the Prince himself. It’s not an aristocratic cake; rather a childhood favorite of the Prince’s which can be whipped up in no time. And the best part? No baking required!

Chocolate Biscuit Cake

Adapted from Bon Appetit

Lyle’s Golden Syrup is available in most regular grocery stores. I usually find it in the baking aisle or the syrup aisle, near the corn syrup. I found the butter biscuits in the cookie aisle of Wal-mart. You can also use Digestive biscuits.

For the cake:

• Nonstick cooking spray
• 1 1/2 cups plus 6 tablespoons unsalted butter
• 30 ounces bittersweet chocolate (not semisweet), coarsely chopped
• 3/4 cup heavy whipping cream
• 6 tablespoons Lyle’s Golden Syrup
• 2 7.5-ounce packages lightly toasted butter biscuits (such as Le Petit Beurre), coarsely chopped

• 8 ounces semisweet chocolate, coarsely chopped
• 1 cup heavy whipping cream
• 1 tablespoon light corn syrup

Lightly coat a 9-inch springform pan with nonstick spray. Line bottom of pan with parchment paper round. Stir butter and chocolate in a large saucepan over low heat until melted and smooth. Stir in cream and golden syrup. Remove from heat; mix in chopped biscuit pieces to evenly incorporate. Pour chocolate mixture into prepared pan; smooth top. Cover and refrigerate until set, at least 3 hours or overnight.

Place semisweet chocolate in a medium bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate. Let stand 5 minutes, then stir until melted and smooth. Let cool slightly, stirring occasionally, until glaze is slightly thickened but still pourable.

Wrap a warm, damp kitchen towel around cake pan. Remove pan sides. Invert cake onto a cardboard round or the removable bottom from a 9-inch tart pan. Remove cake pan bottom and peel off parchment paper. Place cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake, allowing it to drip down sides; spread as needed to cover cake. Refrigerate cake until glaze sets, about 30 minutes.
Note: Can be made 1 day ahead. Cover and chill until about an hour before serving.
Cut into wedges and serve.