So cookies, how are we liking 2012 so far? Uh, yes, we know it's only been like 12 days, but we form opinions on everything in about 34 seconds flat, so clearly we're expecting that you do too. Of course we've got some feelings on 2012...
But let's talk about 2011 one last time, k!? Obviously the best part of December is all those awesome year in review magazines that come out, right?
Well besides Christmas maybe. Ooh and Christmas cookies! Er and presents. Um and festive sequined dresses. Babies & puppies dressed up like reindeer! (Not that we did that).
Ok, so maybe one of the many best things of December are those year in review issues. And of course the biggest story of the year was Kate & Wills. Excuse us, Catherine & Wills. Sidebar - he sticks with Wills and she gets all Catherine on us? Um. Ok.
Anyway, the wedding of the century! A fairytale! A magical moment in time, so perfect, so elegant, so refined (which we watched from the United terminal at La Guardia - regal). Everything from the flowers to the fascinators to the food was fit for a king (and queen).
Well maybe not all the food. Does anyone recall the groom's cake? That refridgerated fudge concotion laced with tea biscuits? Uh, yeah, WE DO. We wanted it then and thank goodness those fabulous year in review articles brought it back to our baking brain bank because merry Christmas we wanted it now.
So we made it. And decorated it with gold hearts in honor of the adorable couple (awwww). And also, did we mention it's no bake? As if you could secure a last minute oven spot in the frantic holiday scramble. So a recipe that requires only a brief chill in the fridge?
Kind of the best thing to happen to Christmas since babies & puppies dressed up like reindeer.
Tea Biscuit Fudge Cake
Adapted from Darren McGrady
8 ounces plain tea biscuits (we suggest either digestive or rich tea bisuits), broken into rough almond-sized pieces
1/2 cup sugar
1/4 cup (half a stick) butter, room temperature, plus more for greasing the pan
1/2 cup semisweet chocolate chips
1 egg, beaten
8 ounces dark chocolate
Lightly grease a 6-inch springform pan (or cake ring). Line the bottom with parchment (if using a springform pan), grease the parchment. Set aside.
Cream together the butter and sugar until lighter in color and fully incorporated.
Place chocolate chips in a glass bowl and heat in the microwave on 30 second bursts, stirring between cooking, until almost melted. Stir until smooth. Add chocolate to creamed butter and sugar mixture and stir. Add egg and continue to stir until completely mixed in.
Fold in the biscuits pieces and stir gently until all pieces are completed coated in the chocolate mixture. Using the back of a spoon, press mixture into prepared pan, taking care to spead evenly to cover any gaps.
Chill the cake in the fridge for at least 2 hours. When ready to remove the cake from the frdige, melt the dark chocolate. Remove chilled cake and unmold onto a wire rack. Spoon the melted chocolate all over the cake and smooth the top and sides using an offset spatula.
Allow the chocolate to set at room temperature. Slice & serve.