I have known one of my closest friends, baker/writer Marnely Rodriguez for about 8 years now. We have been through ups and downs, high and lows, hot and cold and our friendship and love for each other is still going strong (my eyes are watering now).
When I learned that my roommate, my partner, my sister, my friend Nelly got engaged I stood in complete shock smiling. I called her for a good 10 times 'till she woke up and answered the phone and told me every detail. I was happy, proud, sentimental all in one, but short after that the date was picked, and I went crazy (totally crying now).
This is why today I am more then happy to celebrate via my blog and twitter along with Marnelys blogger colleagues her marriage to the most relax drinking partner I have ever had, an excellent cook and my new soon to be brother in law Brain Murray.
For this joyous occasion we are going to be making a chocolate biscuit cake. Prince William was so smart for choosing this delicious chocolaty and crunchy cake as his grooms cake. I recently found the most perfect and delicious recipe of this cake at Brown Eyed Baker. So Marnely and Murray here goes your grooms cake! Congrats and God bless on this new and amazing journey!
Ingredients
1½ cups plus 6 tablespoons unsalted butter
30 ounces 60% bittersweet chocolate, coarsely chopped
¾ cup heavy whipping cream
6 tablespoons honey
2 7½-ounce packages lightly toasted butter biscuits coarsely chopped
For Glaze:
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
1. Lightly coat a 9-inch springform pan with nonstick spray. Line bottom of pan with parchment paper. Stir the butter and chocolate together in a large saucepan over low heat until melted and smooth. Stir in the cream and golden syrup (or honey). Remove from the heat and mix in the chopped biscuit pieces to evenly incorporate. Pour the chocolate mixture into prepared pan; smooth top. Cover and refrigerate until set, at least 3 hours or overnight.
2. To make the glaze, put the chopped chocolate in a medium bowl. Bring the cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is melted and smooth. Let cool slightly, stirring occasionally, until the glaze is slightly thickened but still pourable.
3. Wrap a warm, damp kitchen towel around the cake pan. Remove the pan sides. Invert the cake onto a wire rack set on a wax paper-lined baking sheet. Remove the cake pan bottom and peel off the parchment paper. Pour glaze over the cake, allowing it to drip down the sides; spread as needed to cover the cake. Refrigerate until the glaze sets, about 30 minutes.
I hope everybody enjoys this recipe! Specially the soon to be newly weds!
Before I go, I want to sent out a special thanks to the master mind behind this Surprise Virtual Bridal Shower Sanjee from sanjeetakk.blogspot.com, Heather from Farmgirlgourmet for creating an amazing logo fro this event and to Elizabeth Ann Qurino @mango_madness for keeping me in mind and inviting me to celebrate my friends special moment! Thank you all, Nelly is never going to forget this!
'Till next time
Fran
When I learned that my roommate, my partner, my sister, my friend Nelly got engaged I stood in complete shock smiling. I called her for a good 10 times 'till she woke up and answered the phone and told me every detail. I was happy, proud, sentimental all in one, but short after that the date was picked, and I went crazy (totally crying now).
This is why today I am more then happy to celebrate via my blog and twitter along with Marnelys blogger colleagues her marriage to the most relax drinking partner I have ever had, an excellent cook and my new soon to be brother in law Brain Murray.
Ingredients
1½ cups plus 6 tablespoons unsalted butter
30 ounces 60% bittersweet chocolate, coarsely chopped¾ cup heavy whipping cream
6 tablespoons honey
2 7½-ounce packages lightly toasted butter biscuits coarsely chopped
For Glaze:
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
1. Lightly coat a 9-inch springform pan with nonstick spray. Line bottom of pan with parchment paper. Stir the butter and chocolate together in a large saucepan over low heat until melted and smooth. Stir in the cream and golden syrup (or honey). Remove from the heat and mix in the chopped biscuit pieces to evenly incorporate. Pour the chocolate mixture into prepared pan; smooth top. Cover and refrigerate until set, at least 3 hours or overnight.2. To make the glaze, put the chopped chocolate in a medium bowl. Bring the cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over the chocolate. Let stand for 5 minutes, then stir until the chocolate is melted and smooth. Let cool slightly, stirring occasionally, until the glaze is slightly thickened but still pourable.
3. Wrap a warm, damp kitchen towel around the cake pan. Remove the pan sides. Invert the cake onto a wire rack set on a wax paper-lined baking sheet. Remove the cake pan bottom and peel off the parchment paper. Pour glaze over the cake, allowing it to drip down the sides; spread as needed to cover the cake. Refrigerate until the glaze sets, about 30 minutes.
I hope everybody enjoys this recipe! Specially the soon to be newly weds!
Before I go, I want to sent out a special thanks to the master mind behind this Surprise Virtual Bridal Shower Sanjee from sanjeetakk.blogspot.com, Heather from Farmgirlgourmet for creating an amazing logo fro this event and to Elizabeth Ann Qurino @mango_madness for keeping me in mind and inviting me to celebrate my friends special moment! Thank you all, Nelly is never going to forget this!
Fran
