Wine Wednesday: Two days and counting until the royal feast and Chocolate Biscuit Cake

Hello Lisa,

Kate here and a big hug from across the pond to you.  Will said that he reached out to you yesterday and received some wonderful advice.  Of course he hinted that you recommended something quite lovely as a wedding gift but won’t tell me what it may be.

We are getting so close and I’m so ready to have a right proper knee’s-up on Friday night. We will have a more formal reception, well lunch really right after the wedding and then around 7:00pm, we’ll have a more relaxed party for our friends.  I know we are looking forward to it.  Will is a wonderful dancer.

I have a feeling that while food will be more formal I’d love to have some ideas for our party.  Actually I’ve been thinking of having Wills favorite Chocolate Biscuit Cake at the party, but can’t find the recipe.  Would you be able to wave a magic wand and help with that?  We’re also looking for some fun cocktails that will be our signature at the party and of course Champagne will be served.

Hello Kate,

You must be getting excited as the day comes closer.   Yes, William did send a note to me.  He is simply charming and I can see why you consider him a prince of a guy.  I do hear that this party will be, as we say “until the break of dawn” and “raising the roof”.  Will you be the ‘Dancing Queen’?

These recipes are easily to make for 1 or 300 and I’m sure will help get the party started.  I’ve also been able to find a recipe for the cake you asked about.  How great to surprise him with his own grooms cakeHave you considered punch cocktails?  It is really going to be a huge trend next year.  I’m sending you a link to some great punch ideas.  I’m terribly excited for you and I hope that you are enjoying these last days before your new life begins.

Yours very truly,


A Caliente Kind of Love

1 ½ oz Domaine de Canton

1 oz Blanco Tequila

2 slices Serrano Chili Peper Muddled

½ Fresh Squeezed Lime Juice

Shake and strain all of the ingredients over fresh ice and garnish with a lime wheel.

Sealed with a Kiss

1 ½ oz Domaine de Canton

5 Muddled Rasberries & Rosemary

½ oz Fresh Lemon Juice

Shake and strain into a champagne flute and top with sparkling wine, procecco or Champagne.


1 ½ oz Domaine de Canton

1 oz Makers Mark

½ oz Fresh Lemon Juice

Shake and strain into a martini glass.  Garnish with luxardo cherry.

Love on the Balcony

2 ½ oz Domaine de Canton

½ oz Fresh Lemon Juice

2 dashes Angostura Bitters

Shake vigorously and strain over fresh ice.  Garnish with a lemon twist.

Chocolate Biscuit Cake

  • 1/2 teaspoon butter, for greasing pan
  • 8 ounces McVities rich tea biscuits
  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 4 ounces dark chocolate
  • 1 egg, beaten
  • 8 ounces dark chocolate, for icing
  • 1 ounce white chocolate, for decoration

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. 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. 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. 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.


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