Royal Wedding Cake

It's the Queen's Chocolate Cake - and the Royal Wedding Cake!

Very rich, very good

Ingredients

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

Preparation:

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.