CHEF JEFF — ONE BYTE AT A TIME: Chocolate Biscuit Cake

Celebrate the big wedding with this from Darren McGrady’s “Eating Royally.”

Chocolate Biscuit Cake

8 ounces tea biscuits

½ stick unsalted butter, softened

½ cup granulated sugar

12 ounces dark chocolate

1 egg, beaten

1 ounce white chocolate

Grease 6-inch cake ring with butter. Place on parchment-lined tray. Break biscuits into almond-size pieces; set aside. Cream butter, sugar in bowl. Melt 4 ounces of chocolate in double boiler. Off heat, add butter, sugar mixture, stirring. Add egg, stir. Fold in biscuit bits until they’re coated with chocolate. Spoon mixture into cake ring. Fill gaps on bottom of ring because this will be top when unmolded. Refrigerate 3 hours. Remove cake from refrigerator. Melt remaining chocolate. Slide ring off cake; turn cake upside-down onto cooling rack. Pour chocolate on cake, Smooth top, sides with butter knife. Let icing to set at room temperature. Carefully run knife around bottom of cake. Transfer to cake dish. Melt white chocolate; drizzle on top of cake.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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