CHOCOLATE BISCUIT CAKE

(Serves 18)

INGREDIENTS:

250g Rich Tea biscuits; 200g good quality dark chocolate (around 70%-72% cocoa solids); 150g softened salted butter; 150g Silver Spoon caster sugar; 2 medium free-range eggs; 1tsp vanilla bean paste or extract

For the chocolate coating: 200g dark chocolate chips; 100g double cream; 50g butter, melted

Note: This recipe is for a 6ins round x 3ins depth cake tin. If you wish to make a larger 8ins round, double it, or for a right royal showstopper, you can triple this amount make two cakes and stack them.

METHOD

1. Break the biscuits by hand into small pieces.

2. Melt the chocolate and butter in a microwave or bain marie (in a bowl over boiling water – make sure the bowl isn’t sitting in the water) then leave to cool slightly.

3. With a balloon whisk or electric whisk, beat the eggs, sugar and vanilla for 1-2 minutes or until the mix is foamy. Pour in melted chocolate, continuously beating until you have a glossy chocolate mixture.

4. Fold through the biscuits and add about half the quantity needed into the tin or tins. Press down firmly to pack the biscuits into the base.

5. Cover with the rest of the mix and using damp palms or spatula push down firmly. Use a palette knife to level and smooth the top. Chill until set – at least three hours, ideally overnight.

6. Make the chocolate coating (this recipe makes enough to cover a 6ins round, if making an 8ins double this, and if making both, times by three). Boil the cream, pour over the chocolate and pour on the butter. Leave to sit for five minutes with a plate covering the bowl. Bring the ganache together by stirring with a wooden spoon in the centre of the mix in one direction.

7. Set aside to cool and thicken slightly. Pour on top of the cake and use a palette knife to spread over top and sides. Leave to set in the fridge and decorate as you wish.

■ Juliet teamed up with Silver Spoon for this recipe which she says is Her Majesty’s favourite chocolate biscuit cake. See silverspoon.co.uk for more