I tried the "basic" recipe a few days after the Wedding, but I was sort of rushed because I was just excited to try this no-baking-required recipe; and I was trying to do a million other things at once. I used the recipe featured on a Daily Candy post which was actually provided by Tea & Sympathy restaurant. I didn't use UK's McVities tea biscuits; instead I used honey graham crackers (the recipe said it was a perfect substitute); I also used Ghiradelli's dark and milk chocolate.
Asthetically, it didn't look like the biscuit cake in the video/article, lol. I used a slightly bigger pan, so my cake was thin; second, I slightly "overmelted" the dark chocolate topping. I didn't use a double boiler at all (in the video, they didn't use one!). As for taste, it was pretty good! It's very chocolatey, but the raisins and almonds add a nice balance.
TAKE TWO!
This time, I found the actual Royal recipe on the former Royal chef's website. But, since I was pleased with the Tea & Sympathy recipe, I decided to do a little merging of the two. Here's my merged recipe:
Ingredients
Cake
8oz of McVities biscuits (I finally found them at a market that specializes in goods from around the world; graham crackers still work fine if you can't find McVities)
8oz of Ghiradelli 60% bittersweet chocolate (2 bars)
1 14oz of sweetened condensed milk
6 tbsp of unsalted butter (@ room temperature)
1/4 cup of raisins
1/4 cup of almonds (or any nuts of your choice)
