Town, Country & Beach Weddings
by
Dorothy Humphrey's Weddings
The Personal Wedding Planning Guide for Brides & Grooms
Inspirational . Informative . Enlightening
About the Recipe
Chocolate Digestive Biscuit and Cream Cake
Ingredients
sugar: for sweetness
• cornstarch: to thicken the custard
• egg yolks: give the vanilla custard richness, color, and helps with thickening
• milk: we need milk for all 3 parts of this no bake biscuit cake (the custard, the assembly, and the chocolate topping). For the custard, it's used as the main liquid for flavor and texture. For the assembly, the digestive biscuits are dipped in the milk to soften them slightly and give them a cakey texture!! For the chocolate layer, it's used to help keep the chocolate from hardening too much when it chills (making it easier to slice).
• butter: adds richness and helps the custard set when chilled
• vanilla extract: for flavor!
Preparation
• whipped topping: will give you a softer custard. You can add more for even softer custard layers, or less for firmer layers. Try not to add more than ½ a cup because the custard may not set up properly if there's too much whipped topping. You can also use whipped cream here (¼ cup heavy cream whipped will give you ½ cup)
• digestive biscuits: you can use any cookies that you love!
• semi-sweet chocolate: for the chocolate topping. Make sure to pick out a good quality chocolate made for melting!
Transfer the cooked custard to a heat-safe bowl, and cover with plastic wrap touching the surface (to prevent skin forming!). Set aside to cool to room temperature. Once cooled, fold in your whipped topping (if using). Set aside until ready to use. If you don't plan on assembling your cake right away, you can store the custard in the fridge for up to 2 days.
For the assembly, pour milk into a medium bowl that's large enough to fit your cookies. Briefly dip your digestive biscuits in the milk.
Arrange the biscuits into an even layer in a 9x9 inch square dish. Top this biscuit layer with half of the vanilla custard. Repeat the layer process with another round of dipped biscuits, the remaining custard, and finishing off with a final biscuit layer. Chill for at least 4 hours to let the custard set.
Combine your chocolate with the milk, and melt either over a bain-marie or in a microwave.
For the bain-marie, heat a pot filled with 1 inch of water on a stove burner set to low until it's just barely simmering. Place your bowl of chocolate over the pot and heat, stirring occasionally, until the mixture is melted and smooth.
For the microwave, heat for 30 seconds on high. Carefully remove from the microwave, stir, and place back in the microwave. Heat in 10 second bursts, stirring between each heating, until the mixture is melted and smooth.
Top your layered biscuit cake with the chocolate, and smooth into an even layer. Chill for another 20 to 30 minutes, or until the chocolate layer is set. If you'd like, you can go in and pipe some decorations with more melted chocolate for added flare!
Slice and serve!
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