New recipes

Chocolate Biscuit Cake

Chocolate Biscuit Cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

English food, desserts, cake recipes, chocolate recipes, glaze recipes, whipping cream recipes, dairy recipes, syrup recipes, biscuit recipes, cookie recipes, wedding food, birthday food, large groups



  • Nonstick vegetable oil spray
  • 1 1/2 cups plus 6 Tbsp. (4 sticks minus 2 Tbsp.) unsalted butter
  • 30 oz. bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
  • 3/4 cup heavy whipping cream
  • 6 Tbsp. Lyle's Golden Syrup
  • 2 7.5-oz. packages lightly toasted butter biscuits (such as Le Petit Beurre), coarsely chopped


  • 8 oz. semisweet chocolate, coarsely chopped
  • 1 cup heavy whipping cream

Recipe Preparation


  • Lightly coat pan with nonstick spray. Line bottom of pan with parchment paper round. Stir butter and chocolate in a large saucepan over low heat until melted and smooth. Stir in cream and golden syrup. Remove from heat; mix in chopped biscuit pieces to evenly incorporate. Pour chocolate mixture into prepared pan; smooth top. Cover and refrigerate until set, at least 3 hours or overnight.


  • Place chocolate in a medium bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate. Let stand 5 minutes, then stir until melted and smooth. Let cool slightly, stirring occasionally, until glaze is slightly thickened but still pourable.

  • Wrap a warm, damp kitchen towel around cake pan. Remove pan sides. Invert cake onto a cardboard round or the removable bottom from a 9" tart pan. Remove cake pan bottom and peel off parchment paper. Place cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake, allowing it to drip down sides; spread as needed to cover cake. Refrigerate cake until glaze sets, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover with cake dome and keep chilled.

  • Cut into wedges and serve.

Recipe by The Bon Appétit Test KitchenReviews Section

Tempting Slices of Homemade Chocolate Biscuit Cake
(Source: ©gorkemdemir/

4 rounded tablespoons unsalted butter, softened
1/2 cup granulated sugar
4 ounces Baker's® dark chocolate, chopped
1 large egg, beaten
8 ounces McVitie's® Rich Tea Biscuits (1 package or about 28 cookies), hand broken into almond-sized pieces

Line the bottom of 7-inch nonstick springform pan with a circle of parchment paper cut to size, to permit easy release later. Butter sides of cake ring.

In medium bowl, cream butter and sugar until fluffy. In top of double boiler, melt chocolate while stirring constantly. Stir in creamed butter mixture. Stir in beaten egg.

Remove mixture from heat and gently fold in broken biscuit pieces, stirring until the pieces are all well coated.

Carefully spoon the biscuit mixture into prepared cake pan, filling all gaps on bottom of ring (it'll be the cake top when unmolded).

Cover with waxed paper and refrigerate at least 2-1/2 to 3 hours, until chilled and firm to the touch.

Remove cake from refrigerator. Remove ring from springform pan.

Carefully, turn cake upside down onto a cooling rack placed over a parchment-covered baking sheet. Remove springform bottom and parchment paper.

Chocolate Biscuit Cake Icing

8 ounces Baker's dark chocolate, chopped
1 ounce white chocolate (optional)

In top of double boiler, melt dark chocolate for icing while stirring. Slowly pour the melted chocolate over cake, filling crevices and using a spatula to smooth both top and sides of cake.

Let cake sit at room temperature until the chocolate icing is firm, at least 1 hour.

Very carefully run knife around bottom edge of cake to release it from the cooling rack, then carefully transfer cake to serving dish.

Melt the optional white chocolate and drizzle it in a decorative pattern of your choice on top of the cake.

Slice cake carefully and savor.


The homemade chocolate biscuit cake recipe adaptation makes a no bake, non flour chocolate cake that's unlike a regular cake.

It's very firm and not always easy to cut without the chocolate cracking, so it's more like a thick chocolate bar than a normal cake.

Some cooks recommend adding an additional tablespoon or two of butter if you prefer a softer texture that's easier to slice with a sharp knife.

Watch the short YouTube video of a Royal Biscuit Cake being made to illustrate the steps and how it should appear when it's done.

The recipe for chocolate biscuit cake calls for McVitie's® Rich Tea Biscuits which you'll find displayed for sale in local supermarkets, likely in the international food section outside Canada and the United Kingdom.

McVitie's® Rich Tea Biscuits
(Source: ©Don Bell)

And make no mistake, McVitie's® ARE "rich" tea biscuits. The average 8.3 grams biscuit or cookie contains 40 calories!

Another brand of tea biscuits may be substituted such as Mr. Christie's® Social Tea® or Marie® should you be unable to find the genuine biscuit.

About the Homemade Chocolate Biscuit Cake Recipe

Her Majesty Queen Elizabeth II, Queen of Canada
(PD Source: NASA/USA)

The April 29, 2011 wedding of Prince William, Duke of Cambridge, and Catherine Middleton captured the public's attention and featured two memorable dessert cakes.

The royal couple's wedding cake itself was a stunningly beautiful eight-tiered traditional fruitcake with cream and white icing designed by pastry chef Fiona Cairns. The royal wedding cake recipe was published by ABC News.

However, Prince William requested that a groom's cake should also be served to the guests at the Buckingham Palace reception.

The now-famous dark chocolate biscuit cake dessert is a favorite of Prince William's, and his grandmother Queen Elizabeth II is said to be quite fond of it too. The original recipe for the royal cake, though, remains a palace secret.

What the British call biscuits are actually cookies to those of us who live in North America, so the famous cake is really a chocolate cookie cake.

As maker of the official groom's cake and owner of the McVitie's® brand, the United Biscuits Group did reveal that around 1700 McVitie's® Rich Tea Biscuits and over 37 pounds of chocolate were used to make the royal cake that was later cut in a few hundred slices for serving at the palace.

It was also revealed that the proper ingredient ratio is 50 biscuits to around one pound of chocolate. This makes for a deliciously rich-tasting dessert cake.

My homemade chocolate biscuit cake recipe is an adaptation of the original royal cake recipe that won't require 37 pounds of dark chocolate nor will it feed several hundred.

But, it will richly serve about 6 to 8 people, depending on how you slice it.

    1. 1. Lightly grease a small (such as 6 x 2 1/2-inch) cake ring with 1/2 teaspoon butter, and place on a parchment-lined tray. Break each of the biscuits into almond-sized pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture is a light lemon color.
    2. 2. Melt the 4 ounces of dark chocolate in a double boiler. Add the butter and sugar mixture to the chocolate, stirring constantly. Add the egg and continue stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture.
    3. 3. Spoon the chocolate biscuit mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring, because this will be the top when it is unmolded. Chill the cake in the refrigerator for at least three hours.
    4. 4. Remove the cake from the refrigerator, and let it stand while you melt the 8 ounces of dark chocolate for icing. Slide the ring off the cake and turn the cake upside down onto a cooling rack. Pour 8 ounces of melted dark chocolate over the cake, and smooth the tope and sides using a butter knife or offset spatula. Allow the chocolate icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, and transfer the cake to a cake dish. Melt the white chocolate and drizzle on top of the cake in a decorative pattern.

    Reprinted with permission from Eating Royally by Darren McGrady, (C) © 2007 Thomas Nelson Inc.

    Chocolate buiscuit cake(no bake) with condensed milk

    All you need is 4-ingredients to make this chocolate no-bake cake and a few minutes to combine them together.

    Once done, refrigerate for a few hours, cut them into bite-size pieces, store in a box and keep it cold in your fridge and you have a decadent, rich sweet cake-like textured fudge you can pop into your mouth anytime.

    Kevin’s Chocolate Biscuit Cake

    Of all the biscuit cakes I ever made this one is by far and away the favourite and it is 'suitable' for adults and children alike!

    Preparation time: 15 minutes

    Cooking time: 0 minutes

    Ingredients Add to Shopping List


    1. L ine an eight inch/23cm round cake tin with a double layer of cling film or parchment paper.
    2. Place the butter, 200g dark chocolate , milk chocolate and honey into a large bowl and place over a saucepan of simmering water.
    3. When the chocolate mixture has thoroughly melted, remove from the heat. A dd in the biscuits, sweets and mini marshmallow s, stir well to combine.
    4. Pour the chocolate and biscuit mixture into the lined cake tin , gently press down to ensure the chocolate is holding fir m .
    5. Transfer to the fridge and allow to set for two hours .
    6. When set , remove from the fridge and place on a serving dish.
    7. I n a small saucepan, bring t he cream to a boil . Remove from the heat and stir in the 10 0g of leftover dark chocolate. Add 2 tbsp of water and c ombine until smooth. Pour over the chocolate biscuit cake . Decorate with extra sweets and leave to set aside.
    8. Store in the fridge for a few days in a n airtight container.
    9. C ut into small portions and enjoy !

    Rita [email protected], 1 Nov 18

    Fiona Ward Tynan , 14 Apr 16

    Hi, I made this today as a trial for part of my Halloween cake, so I just used the quantities for 1 person to see how it would go &amp used a 6" round tin. It tasted lovely although I think I'd probably use more milk chocolate than dark next time but that's just a personal preference. However the tray I am planning to use for my Halloween cake is 9" x 9", so I was wondering what quantities I should use for this? Would the quantities for 8-10 people be enough?

    Step One

    Start by breaking up your biscuits into pieces in a large bowl.

    Image by. Last Minute Kitchen via YouTube video.

    Step Two

    In a separate bowl, combine sugar, cocoa powder, water and whisk it all together. Gradually add the water to keep it cleaner in the mixing process.

    Step Three

    Once you’ve completed step two, place the mixture over low heat and add in your butter. Continue mixing this until the butter is all mixed in.

    Step Four

    Break up some walnuts and combine them with the biscuits you broke up in step one.

    Step Five

    Pour the chocolate mixture over the biscuits and walnuts you broke up.

    Image by. Last Minute Kitchen via YouTube video.

    Step Six

    As the mixture begins to dry, spread it out in a pan and flatten the top. Then place the pan into the freezer for 30 minutes.

    Step Seven

    In a new pot, melt the cream and dark chocolate together. Once this is all melted, pour it over the top of the cake in your pan. Then place the cake back into the refrigerator for four hours.

    Step Eight

    Take the cake out of the refrigerator and remove it from its pan. Top the cake with some more crushed walnuts and enjoy.

    Published: 00:14 BST, 3 May 2015 | Updated: 00:14 BST, 3 May 2015

    My mother used to make this when I was a child and it was a great favourite of mine. When Prince William and Prince Harry were very young, I made it for them using the same recipe. It was a firm favourite in the royal nursery so much so that, many years later, Prince William chose to have chocolate biscuit cake at his wedding for the groom’s cake. It was designed, made and gifted to Prince William by McVitie’s biscuit manufacturers and is said to have been made from 1,700 biscuits and 17kg of chocolate! This recipe is very simple and children always enjoy crushing and crumbling the biscuits. For children I leave out the pistachios and soft figs included here and replace them with the same weight in biscuits. You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.

    • 340g (12oz) butter
    • 240g (8oz) golden syrup
    • 60g (2oz) unsweetened cocoa powder
    • 120g (4oz) dark chocolate, chopped
    • 1 tsp pure vanilla extract
    • 60g (2oz) pistachios
    • 100g (3½ oz) soft, plump dried figs, sliced or chopped
    • 450g (1lb) digestive biscuits, crushed
    • 300g (11oz) dark chocolate, chopped
    • 50g (2oz) white chocolate, chopped
    • selection of small chocolate sticks and dark and white Maltesers or Whoppers

    1. Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.

    2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.

    3. Stir until you have a very smooth, glossy mixture.

    4. Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.

    5. Line the base and sides of the cake tin with baking parchment or plastic wrap.

    6. Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)

    7. Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.

    8. When set, remove from the tin and place on a cooling rack.

    9. Melt the dark chocolate and white chocolate separately.

    10. Spread the dark chocolate all over the cake.

    11. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).

    12. Store in an airtight container in the refrigerator.

    13. Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!

    What is a Chocolate Biscuit Cake?

    Chocolate Biscuit Cake is a classic European dessert made with sweet cookies (biscuits), like Maria cookies, or graham crackers as a base of the recipe., sometimes dried or candied fruit, nuts, all tossed in a syrup made out of cocoa powder, chocolate, butter, and flavors.

    Originally, the mixture is molded as a log or a &ldquosalami,&rdquo as we like to call it, based on the shape and look. It is refrigerated, then sliced, and served as a dessert or a snack.

    In Romanian, because of its salami shape, it is called Salam de biscuiti, or Biscuits Salami.

    This is one popular dessert in Europe. Some say that it is a truly Italian recipe, others think it&rsquos coming from Portugal, while others think it is an international recipe.

    I say that many countries in Europe have at least one version of it.

    If it came from Italy or not, I don&rsquot know, but what I can say is that I grew up with this recipe back in Romania as it was a cheap, economical way to put a dessert on the table.

    The recipe is passed from generation to generation and it makes a delicious dessert for any day of the week.

    Also, I just learned that in Malaysia they make a similar cake called &ldquoBatik Cake,&rdquo which they serve on special occasions.

    Prince William&rsquos And Queen Elizabeth&rsquos Favorite Cake:

    The recipe is so famous that even Queen Elizabeth and Prince William are known to enjoy the cake quite often. In fact, Prince William had this cake made for his wedding.

    This time, though, I decided to shape the mixture into a cake because I needed an easy, no-bake dessert that looked fancier. And it really looked very pretty, don&rsquot you think?

    As you can see in the picture below, it really resembles a &ldquosalami&rdquo inside. The biscuits, the nuts, and the dried fruit have different textures that make this dessert really amazing.

    What kind of ingredients go into this easy chocolate biscuit cake:

    • Digestive biscuits/Maria cookies/graham crackers/tea biscuit
    • Toasted walnuts
    • Optional:Dried or candied fruits

    Chocolate syrup:

    • Granulated sugar
    • Unsweetened cocoa powder
    • Cold water
    • Unsalted butter at room temperature
    • Vanilla extract
    • Rum flavor&ndash if you don&rsquot have the flavor, you can replace it with rum. However, keep in mind that you will not be able to serve it to children. The rum flavor is used in many Romanian recipes, and we do have this flavor in the pantry at all times.

    Chocolate Ganache:

    • Heavy cream
    • Semi-sweet chocolate
    • Shaved chocolate for decor&ndash this could be any kind of chocolate you like. Milk chocolate, dark chocolate, semi-sweet chocolate, or a mixture of them are totally accepted. If you want to skip this step and not decorate the cake at all, that is OK.

    A few words about biscuits/cookies used in this recipe:

    The No Bake Chocolate Biscuit Cake uses digestive biscuits, which are very popular overseas. If you cannot find them, you can use regular graham crackers or Marias cookies.

    Some people use crushed biscotti or animal crackers or simple sugar cookies. I prefer digestive cookies or Marias cookies because of their simple flavor and availability in stores.

    There are different European brands that can be easily found in the stores.

    No matter where you go in the world, you will find a variation of the Marias cookie. In Spain, they even serve it over pudding or natilla.

    The bottom line is that you can use whatever sweet, simple cookie, biscuit, or cracker you like. This makes the recipe flexible and easy to put together using ingredients from the pantry.

    Besides that, there is no baking involved, which is awesome if you are not that good of a baker. You just have to follow the recipe, and you should be safe.

    Bonus: Another No bake dessert- This No Bake Cheesecake with Berries

    My version of this recipe is flavored with rum, a very popular flavor used in Romanian desserts. If you don&rsquot like that flavor, use vanilla, almond flavor, or anything else you like.

    What kind of nuts would be good in this recipe?

    I used walnuts because they are the Romanian traditional nut, but if you don&rsquot like them or have them, replace them with hazelnuts or crushed almonds. Dried or candied fruits work really well in this recipe.

    How To Toast The Walnuts:

    You can toast nuts on the stove, in a skillet, or in the oven.

    On The Stove:

    I do it on the stove if I have a small amount of nuts that I want to toast. The time to toast nuts on the stove is always shorter than the time the nuts require in the oven.

    Place a medium skillet on medium heat. Heat walnuts until browned and fragrant, stirring constantly, so they don&rsquot burn. In about 2-5 minutes, they should be done. Please keep an eye on the nuts because they tend to burn fast if unattended.

    Remove from the pan, chop and use them for the recipe.

    In The Oven:

    Line a baking sheet with parchment paper and place the nuts on it in a single layer. You can also use aluminum foil.

    Toast until fragrant and slightly browned for about 7 minutes. Remove from oven and allow them to cool. Use them in the recipe as needed.


    If the mixture looks a little dry after mixing the biscuits/crackers/Maria cookies with the syrup, do not add more liquid.

    The ratio between dry and wet ingredients is perfect for getting the right consistency after refrigeration for a few hours.

    The biscuits will have time to absorb the flavors and become soft. The perfect pan for me was a springform pan because I find it easier to remove the cake before serving.

    I don&rsquot have a springform pan. What else can I use?

    You could use a regular cake pan that has been lined with plastic wrap or parchment paper for easy removal. If you do not want to make this dessert into a cake, the traditional way is to shape the mixture into a cylinder, like a salami, using plastic wrap.

    No-Bake Chocolate Biscuit Cake

    Start by melting a few ingredients together. You can either do this in a saucepan on the stove top or another option is in the microwave.

    Measure out 1 cup, 225g or 2 sticks of butter.

    To the butter pour in half a cup or 125mls of golden syrup. If you can’t find golden syrup another option is corn syrup or light treacle.

    Make sure it isn’t too dark as the flavour can be to overpowering.

    As this is chocolate flavoured we’ll also need half a cup or 50g of cocoa powder.

    Unsweetened is best as we already have enough sweetness with the other ingredients.

    Lastly, add half a cup or 100g of sugar and 1/4 cup of water.

    Place the saucepan over medium to low heat to melt the ingredients together.

    Give them a stir occasionally just to make sure nothing is getting stuck on the bottom of the pan.

    The main ingredient in this cake instead of flour is biscuits and there are a few different kinds you can choose from.

    The most traditionally speaking biscuit to use would be digestives or tea biscuits but it’s really up to you.

    If you don’t have digestive biscuits where you live graham crackers are very very similar.

    Those biscuits don’t have a huge amount of flavour on their own so your really letting the other ingredients come through.

    Although, if you do decide to use something different, make sure to choose something that has a pretty hard texture so it won’t turn to mush.

    In between make sure to give the butter and chocolate mixture a good stir.

    You’ll need 800g or 28 ounces which may seem like a lot but this will make a 20cm or 8-inch cake that can easily serve 8-12 people.

    The packets I had were 400g each so I’m using two but just check the measurement to see how much you will need.

    Break the biscuits up using clean dry hands or another option is in a bag with a heavy object like a rolling pin or fry pan.

    You don’t want to use a food processor as we don’t want crumbs, we want a variety of sizes.

    Some smaller pieces that will absorb a lot of the butter and chocolate mixture and some larger pieces which are going to provide really great texture to the cake.

    Make sure you’re using a large enough bowl as we’ll need to mix the butter and chocolate mixture in at the end.

    This is a pretty simple cake with not too many ingredients meaning its incredibly easy make.

    It does, however, leave it open to the option of adding additional ingredients if you would like.

    A few options would be nuts like hazelnuts or almonds, dried fruit like cranberries or raisins, or even something like Maltese’s or other chocolate, anything that you think would add great texture as well as flavour.

    By this point, your butter and chocolate mixture should be ready. Check it’s completely smooth, no lumps of unmelted butter or other ingredients that haven’t quite mixed in and set to the side to cool for a few minutes.

    Break up the last few biscuits before pouring the melted butter mixture into the bowl.

    Using a wooden spoon fold the ingredients together, making sure to get everything at the bottom of the bowl. It will look like a huge mess, don’t worry.

    Our aim here is to cover all the bits of biscuits in the chocolate so it should all look dark.

    As you mix some of the biscuit pieces will break up smaller, absorbing the liquid making the whole thing turn into a kind of cake batter.

    Pour the biscuit cake ingredients into a lined 8 inch or 20cm springform cake tin.

    Using one of these makes it so much easier at the end to remove the cake.

    Using the back of the spoon press the cake down quite hard, removing any gaps underneath and compacting it so it holds together as it sets.

    Place the cake in the fridge to set while we make the topping. To top the chocolate biscuit cake I’m using a sweetened chocolate ganache.

    It’s a little more luxurious than just a standard chocolate icing but it needs a bit more sweetness than a standard chocolate ganache.

    Measure out a cup of cream and heat it over medium heat until just before it comes to a boil.

    Remove the cream from the heat and pour it over 200g or 7oz of a good quality 50% dark chocolate that has been chopped into small pieces.

    To the cream and chocolate add a cup of powdered sugar or icing sugar.

    These are both the same ingredients just different names depending on where you live in the world.

    Give the ganache a good stir until it comes together and the chocolate has completely melted.

    Remove the chocolate biscuit cake from the fridge and top with the ganache.

    Using the back of a spoon spread it evenly to the edges.

    The cake will need to be refrigerated for at least 6 hours to set completely or overnight.

    Queen Elizabeth’s Favorite Cake: Chocolate Biscuit Cake

    “This chocolate biscuit cake is Her Royal Majesty the Queen’s favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

    “It is her favorite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle so she can finish it there. I use to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

    There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

    The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called Rich tea biscuits. A layer of decadent chocolate frosting is the perfect finishing touch.

    • 1/2 teaspoon butter, for greasing the pan
    • 8 ounces Rich tea biscuits or sweet cookies
    • 4 ounces unsalted butter, softened
    • 4 ounces granulated sugar
    • 4 ounces dark chocolate
    • 1 egg


    1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.

    2. Break each of the biscuits into almond size pieces by hand and set aside.

    3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

    4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.

    5. Add the egg and beat to combine.

    6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

    7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.

    8. Chill the cake in the refrigerator for at least 3 hours.

    9. Remove the cake from the refrigerator and let it stand.

    10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

    11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

    12. Allow the chocolate to set at room temperature.

    13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

    14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.


  1. Kikora

    Something at me there are no personal messages, mistakes what that

  2. Gasho

    You are wrong. I'm sure. Let us try to discuss this.

  3. Shaktinris

    I am better, perhaps, promolchu

  4. Tamnais

    the complete tastelessness

  5. Thaumas

    I personally did not like it !!!!!

  6. Orford

    The portal is just super, there would be more like it!

  7. Kazrale

    In your place it would be the opposite.

Write a message