Royal Wedding Cake
It's the Queen's Chocolate Cake - and the Royal Wedding Cake!
Very rich, very good
20 arrowroot biscuits, (4 oz/125 g)
8 oz (227 g) bittersweet chocolate, finely chopped (Belgian if possible)
1 cup (250 mL) whipping cream
1/2 cup (125 mL) granulated sugar
Line loaf pan with waxed paper; set aside.
Break biscuits into 1/2-inch (1 cm) pieces; place in large bowl. Place chocolate in heatproof bowl. In saucepan, stir cream with sugar; bring to boil. Pour over chocolate and whisk until smooth. Add 1-1/2 cups of the chocolate mixture to biscuit pieces; stir to coat.
Pour biscuit mixture into prepared pan; smooth top. Cover and refrigerate cake and remaining chocolate mixture separately until cake is firm, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Remove remaining chocolate mixture from refrigerator; let come to room temperature.
Invert cake onto serving plate; peel off paper. Using small palette knife, spread remaining chocolate mixture over cake. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days.) Slice thinly.