Chocolate biscuit cake

We have lost the plot.  Hubby and I. No its not about the new TV series Arrow, or some other reality cooking show.   We have lost the plot of Valentine's day.  Yup. We've gone crazy.   We've separated from the revolution of cards with hearts and chocolates and flowers and fluffy toys. The truth is, we're not big on Valentine's.  Although I wouldn't mind getting flowers and chocolates and a card on this red day, the practical side of me always prevails. 

Flashback 1994.  The air waves were filled with Boyz II Men, Mariah Carey, Toni Braxton, All 4 One and my fave Babyface.  I think its the most romatic decade, the 90s. Lots of jazz and rhytmn and blues kind of music and Kenny G's.   We met at the office.  After many many days and nights dining and wining (more like beer guzzling), and chocolates and flowers and jewelries and concerts and movies and road trips, we got hitched.  Fast forward to today and four kids after, Valentine's day got lost in the equation.

 

So romantic cards and flowers were replaced with heart shape cut outs and doodles and drawings and art creations and hand-made cards by the kids. Chocolates have been replaced by heart-shaped gummies and lollipos and cookies.   No more date nights here.  But I don't mind.  We don't mind.  Because the truth is.  Even though we're not big on Valentine's, we do celebrate love all year round.  

 

And for a Valentine's day post, here's a rich decadent dessert inspired by Prince William and Princess Kate's wedding cake.  Now how's that for romantic?  Recipe is adapted from Betty Crocker

To make this Chocolate Biscuit Cake

Print recipe

1 pack 250g Milk Arrowroot Biscuits

250g dark chocolate (72%)

160 ml thickened cream

30g unsalted butter

For the  dark chocolate ganache icing:

250ml thickened cream

230g dark chocolate (55%)

15g unsalted butter

Method:

Line a 20cm round cake tin with aluminum foil and spray with canola oil.

In a small bowl, roughly break the biscuit pieces with your hands.  Set aside.

Place the chocolates in another bowl and set aside.

In a small saucepan,  heat the cream and the butter and stir until the butter has melted.  Bring the mixture to a boil and take off heat.

Pour the warm cream into the bowl with the chocolates and stir with spatula until smooth.

Add the biscuit pieces and gently stir to coat.

Spoon the mixture into the prepared pan and press gently with the back of a spoon.

Refrigerate for 3-4 hours or overnight.

 To make your chocolate ganache icing.  Place your chocolates in a bowl and set aside.  Heat the cream and butter in a saucepan until butter has melted.  Add to the chocolates and stir until chocolate has melted.

Once the cake has been refrigerated and is firm, remove from the pan by inverting the cake upside down onto a wire rack or a plate.

Pour the chocolate ganache icing over the cake and using a spatula, spread some of the icing on the sides of the cake.  

Tips:

 - You can wait for the ganache to cool a little bit if you prefer a spreading consistency rather than pouring it over the cake;

-  You can use any kind of biscuit or sugar cookies of choice as long as they're not too soft or too hard;

- You can decorate the cake with any fruit of choice.  The strawberries and raspberries worked well with chocolates as you can see.

- You can serve this immediately or refrigerate after frosting.  If chilled, take out of the fridge for 30 minutes before slicing to let the cake rest soften a bit.

But even though the practical side of me does always prevail, there's always something that we manage to pull out on Valentine's day.  Be it a small piece of chocolate or a sweet note that says, "Hey you!  I love you!"  And in all seriousness, love is and always will be here.  I know.  Because even though we both said its not a bit deal, hubby pulled through  and surprised me this morning with a card and a bunch of roses.  Now, ain't love grand.