Tuesday Cuppa Tea William and Kate's Wedding April 29, 2011, Chocolate Biscuit Cake

I am publishing early, as Saturday, today, is a special day...

April 29th, 2011 was a day millions watched the wedding of Prince William and Catherine or Kate Middleton marry.

So celebrating their 6th anniversary today for Tuesday Cuppa Tea...

I have shared a lot of royal pieces, and I have almost none of the William and Catherine wedding china left...I had teacups and meant to save one, but I had miscounted and sold them all! I have saved a balcony kiss mug though, so tea is in that today!  I have exactly one other one left from the wedding in 2011 n the website...that's all! And a few tea towels, as seen above.

This is one of  the official wedding photographs from the wedding, and of course the balcony kiss official photograph...The Kiss Seen 'Round The World...

Here is the mug... Cool!

And another royal occasion this week....

And May 2nd , 2015 was Princess Charlotte's birthday... the second child born to the Duke and Duchess od Cambridge, after big brother Prince George... hard to believe she is 2 years old...wonder if she is going through the terrible twos....
And, of course, a goodie for tea!

I had intended to make this for tea this week, but my website salvage project major move to a different web host is taking longer than expected, so am posting Tea Time magazine's recipe and photo for the Royal Family's Chocolate Biscuit Cake. It was even the groom's cake at William and Catherine's wedding, and a favorite of Queen Elizabeth at teatime, so....

Chocolate Biscuit Cake

Ingredients

1. ¼ (10.6-ounce) package English-style rich tea biscuit cookies, such as Burton’s or McVitie‘s
2. 1 (11.5-ounce) package milk chocolate morsels
3. ⅔ cup heavy whipping cream
4. 1 tablespoon butter
5. 1 recipe Milk Chocolate Ganache (recipe follows)

Instructions

1. Line a (6-x-3½-inch) mini loaf pan with plastic wrap. Set aside.
2. Break cookies into somewhat equal pieces, approximately 1 to 2 inches in size. Set aside.
3. Place chocolate morsels in a heatproof bowl. Set aside.
4. In a medium saucepan, combine cream and butter; heat to a very hot temperature, but do not let mixture boil. Pour over milk chocolate morsels. Let sit for 1 minute. Stir until morsels have melted and mixture is smooth and creamy.
5. Pour enough melted chocolate into prepared loaf pan to cover bottom of pan. Lay broken cookies in a single layer over ganache, covering surface of ganache. Continue layering chocolate and cookies in this manner until pan is full.
6. Refrigerate in pan until chocolate is hard, approximately 4 hours.
7. Remove cake from pan, and place on a wire rack set over a rimmed baking sheet, top side down. Remove plastic wrap. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth ganache over all sides of cake.
8. Refrigerate, uncovered, for at least 8 hours or overnight before serving.
9. Using a sharp knife, cut into ¼-inch slices by pressing down rather than sawing.

Thanks so much for joining me for tea!
I will be joining:

 Tea Cup Tuesday 
 Bernideen’s Teatime, Cottage and Garden
Home Sweet Home

Thanks so much for joining me for tea!  Here is the linky for your tea related posts...please remember that it is SSSLLLOOOOOOWWWW but if you are patient...it's there!  I am so looking forward to visiting you!

An InLinkz Link-up