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The Victoria version is recognisably a biscuit – rather like a slightly chewy almond shortbread laced with kirsch and glazed with marmalade and icing. The lightly spiced Albert version is more decidedly cake like with a spongy texture and containing candied peel and chopped almonds.
In a small saucepan, combine semisweet chocolate and cream. Cook over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Pour chocolate mixture over top of biscuit cake. Using an offset spatula, smooth mixture over top and sides of cake.
There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”
This is not the first time a biscuit has been described as a cake or vice versa. Charles Elmé Francatelli provided two recipes in The Modern Cook (1846) for ‘biscuits’ named after the reigning monarch and her consort.
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