BISCUIT STICKS WITH CHOCOLATE RECIPES

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CHOCOLATE BISCUIT CAKE RECIPE | FOOD NETWORK KITCHEN ...



Chocolate Biscuit Cake Recipe | Food Network Kitchen ... image

Prince William broke with royal tradition by having a groom's cake at his wedding to Kate Middleton in 2011, requesting a classic British icebox cake (or fridge cake, as the Brits say). It's made out of McVitie's biscuits and lots of chocolate. The cake is also said to be a favorite of his grandmother Queen Elizabeth, who likes eating a slice with her afternoon tea.

Provided by Food Network Kitchen

Total Time 1 hours 40 minutes

Cook Time 40 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

1/2 cup unsalted blanched hazelnuts
2 1/2 sticks unsalted butter, plus more for the pan
1 14-ounce package digestive biscuits, such as McVitie's, broken into 1/2-inch pieces (about 5 cups)
1/3 cup golden syrup (such as Lyle's)
1/4 teaspoon salt
6 ounces semisweet chocolate, chopped
3 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/3 cup chocolate-hazelnut spread
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon golden syrup (such as Lyle's)
Mini chocolate chips, for decorating

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven, stirring occasionally, until golden, about 10 minutes. Let cool, then chop.
  • Butter the bottom and sides of an 8-inch springform pan; set aside. Toss the hazelnuts and cookies in a large bowl. Combine the butter, golden syrup and salt in a medium saucepan over medium heat and cook, stirring, until the butter is melted (do not boil). Remove from the heat and stir in the chocolate, cocoa powder and vanilla until smooth, then whisk in the chocolate-hazelnut spread.
  • Pour the chocolate mixture over the cookie mixture and stir to coat. Transfer to the prepared pan and press down evenly until tightly packed. Place a piece of plastic wrap directly onto the surface and refrigerate until set, at least 6 hours or overnight.
  • Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream and golden syrup in a small saucepan over medium heat, stirring occasionally, until the syrup dissolves and the mixture is just bubbling around the edges. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Let sit at room temperature until thickened but still pourable, 30 minutes to 1 hour. (It should look like a soft pudding.)
  • Remove the cake from the refrigerator and let sit at room temperature, 45 minutes. Remove the springform ring and invert the cake onto a cake stand or serving plate; remove the bottom of the pan. Pour about one-third of the cooled ganache over the top of the cake and gently spread with a small offset spatula, allowing the excess to drip down the sides. Repeat with the remaining ganache in two more batches until the top and sides of the cake are covered. Sprinkle mini chocolate chips around the top edge of the cake.

PIZZA BISCUIT WREATH RECIPE - PILLSBURY.COM



Pizza Biscuit Wreath Recipe - Pillsbury.com image

Beautiful on a buffet, these golden biscuits have pepperoni and cheese inside! Prepare this savory sensation in only 20 minutes.

Provided by Pillsbury Kitchens

Total Time 40 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 7

4 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
60 (1 ½ inch) pepperoni slices or 120 (3/4 inch) mini pepperoni slices
5 sticks (3/4 oz each) Colby-Monterey Jack cheese, each cut crosswise into 4 pieces
1 egg, beaten
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (8 oz) pizza sauce

Steps:

  • Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into 3-inch round.
  • Place 3 pepperoni slices or 6 mini pepperoni slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese.
  • Leaving a 4-inch hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
  • Bake 18 to 20 minutes or until golden brown. Meanwhile, in small microwavable bowl, microwave pizza sauce, loosely covered, on High 45 to 60 seconds or until warm.
  • Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.

Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1090 mg, SugarContent 8 g, TransFatContent 4 g

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