Apparently, the original version of this recipe was made as the Groom's Cake at Prince William's and Kate Middleton's wedding. According to Darren's book, both the Queen and Prince William love this chocolate-tea biscuit combination, and I must admit, it is darn yummy! Here's my vegan version, with proportions for a more American sized cake.
1 cup vegan butter, such as Earth Balance, at room temperature
2 cups Vegan sugar, such as evaporated cane juice, or anything not processed with animal bones
2 cups vegan chocolate chips
1 cup applesauce
4 cups McVities Rich Tea Biscuits (about 120),(Or honestly, if you don't happen to have a British Tea Supply shoppe within walking distance, you can use vegan animal crackers. They taste very similar!)
Icing: 12 oz vegan chocolate chips
Grease a 9" springform pan very thoroughly with Earth Balance vegan butter. In a medium bowl, use an electric mixer to cream the butter and sugar with the applesauce until fluffy, 1 to 2 minutes. In a microwave, melt the 2 cups of chocolate chips 30 seconds at a time, stirring after every time. Stir in butter mixture. Fold in biscuits or animal crackers, stirring until well coated.
2 cups Vegan sugar, such as evaporated cane juice, or anything not processed with animal bones
2 cups vegan chocolate chips
1 cup applesauce
4 cups McVities Rich Tea Biscuits (about 120),(Or honestly, if you don't happen to have a British Tea Supply shoppe within walking distance, you can use vegan animal crackers. They taste very similar!)
Icing: 12 oz vegan chocolate chips
Grease a 9" springform pan very thoroughly with Earth Balance vegan butter. In a medium bowl, use an electric mixer to cream the butter and sugar with the applesauce until fluffy, 1 to 2 minutes. In a microwave, melt the 2 cups of chocolate chips 30 seconds at a time, stirring after every time. Stir in butter mixture. Fold in biscuits or animal crackers, stirring until well coated.
Spoon biscuit mixture into the prepared cake pan, filling all gaps on the bottom (it will be the top when unmolded). Refrigerate, covered, at least 3 hours until cold and firm. Remove cake from fridge. Remove ring from springform pan. Place 4 or 5 pieces of waxed paper on a serving plate at the edges, leaving the center area alone. Ideally, you want to have the edges of the paper under the cake when you put it on the plate. After the cake is frosted, you will pull these pieces of paper out from under the cake, leaving a clean, frosting-free plate edge. Turn the cake upside down onto the serving plate so that there is a piece of waxed paper under all edges of the cake.
In the microwave, melt the rest of the chocolate chips, stirring between each 30 second nuking. Slowly pour over cake, filling crevices and smoothing top and sides using a knife or spatula. Carefully slide each piece of waxed paper out from under the cake. Put the cake back into the fridge to set for at least 1 hour. Slice into pieces and, if desired, stick into the freezer. Have you ever put your Girl Scout thin mint cookies in the freezer before consuming the entire box? Yeah, it's kind of like that. Only totally vegan!
Makes 8 servings.
No comments:
Post a Comment