Bernie’s Traditional Irish Biscuit Cake

                             

Bridge in Bennettsbridge, Kilkenny Co.
Bridge by the Nicholas Mosse Pottery in Bennettsbridge

 

 If you are lucky, you will someday visit a place that touches your heart in such a way that it can only be described as  “home”.   This is exactly how I felt when I recently visited Ireland.

About 6 months ago,  a cousin,  who I didn’t know existed, made contact with my mom on Ancestry.com.  A few emails, a phone call, and one positive DNA test later, it was confirmed,  my family had cousins in Ireland.  Before we knew it, 10 of my family members were on our way to the 2nd Molloy family gathering near the city of  Kilkenny.

Barrow River Sites
Along the River Barrow

Ireland

Ireland is astonishingly beautiful.  It has rolling green fields and quaint little villages everywhere.   But it wasn’t the beauty of the landscape that gave me that warm and fuzzy feeling,  it was the warm friendly welcome my family received from our newly found cousins there.  The  Molloy family who lavished us with comfortable accommodations, great food, who also continuously entertained us with the musical talents of Billy, Josie, and the rock band Sweet Freedom.  They couldn’t have treated us any kinder!

Some of the Molloy descendants at the original homestead.

A personal highlight for me was a visit to my great grandfather’s family homestead in Cooloutha.  There is a special feeling that wells up inside you when you realize that you are standing on the same ground your ancestors stood on many years before.   I really can’t put it into words.   What I do know is that I am wholeheartedly thankful for the experiences, and the memories, but mostly for my newly discovered family members from around the globe.

A very special thanks to our hosts Josie and Fritz, Kathleen, Mary, Nora, Billy, Michael, Rita and all of their family members who helped to organize this wonderful week-long event, and for giving us all a true feeling of belonging.

Love to all of you,

Susan

 

Oh, I almost forgot…

Bernie’s Irish Biscuit Cake

You can make this biscuit cake by breaking up tea biscuits and adding them to a melted, chocolate mixture and pressing it into a cake pan.  It’s an Irish tradition that is so easy to prepare, looks gorgeous, and requires no baking.  For this reason,  I am fortunate that Bernie was kind enough to share this recipe with me (after a little begging that is). Thank you Bernie, wife of my third cousin twice removed. ??

Serve it up with some Irish tea in some beautiful hand-made Nicholas Mosse Pottery.

 

Rating

Biscuit Cake

 2 packages of Ghirardelli milk chocolate chips
 2 sticks butter (8 oz)
 2 cans sweetened condensed milk (14 oz each)
 2 packages tea biscuits ( I used Social Tea biscuits
Ganache Topping
 ½ cup whipping cream
 4 oz Bittersweet baking chocolate ( I used Ghirardelli for this recipe)

1

Place butter and chocolate chips into a microwave safe bowl. Slowly melt on medium power in 45-second increments so not to scorch the chocolate.

2

Whisk together butter and chocolate until smooth.

3

Add condensed milk one can at a time and whisk until completely incorporated into the chocolate mixture.

4

Break up tea biscuits and add to the chocolate. Mix with a rubber spatula until all biscuits are completely covered in the mixture.

5

6

Pour mixture into a pan lined with foil, or use a spring-form pan (cheesecake pan) like I did for this recipe. Smooth out batter until it is smooth across the top. Refrigerate 1 hour.

Biscuit cake

Ganache Topping
7

In a small saucepan, heat whipping cream on medium heat just until starting to boil, turn off the burner and add the bittersweet chocolate.

Ganache topping

8

Whisk until all chocolate is melted and blended in.
Set aside to cool.

Chocolate topping

9

After 1 hour, remove cake from the refrigerator and spread ganache topping on the cake and smooth.

Cake with ganache topping

10

Decorate your cake with your favorite designs. I used "Bits of Brickle" by for mine this time but you can use almonds, walnuts, chocolate sprinkles or white chocolate shavings to dress this up the way you want.

11

Refrigerate cake overnight.

Ingredients

 2 packages of Ghirardelli milk chocolate chips
 2 sticks butter (8 oz)
 2 cans sweetened condensed milk (14 oz each)
 2 packages tea biscuits ( I used Social Tea biscuits
Ganache Topping
 ½ cup whipping cream
 4 oz Bittersweet baking chocolate ( I used Ghirardelli for this recipe)

Directions

1

Place butter and chocolate chips into a microwave safe bowl. Slowly melt on medium power in 45-second increments so not to scorch the chocolate.

2

Whisk together butter and chocolate until smooth.

3

Add condensed milk one can at a time and whisk until completely incorporated into the chocolate mixture.

4

Break up tea biscuits and add to the chocolate. Mix with a rubber spatula until all biscuits are completely covered in the mixture.

5

6

Pour mixture into a pan lined with foil, or use a spring-form pan (cheesecake pan) like I did for this recipe. Smooth out batter until it is smooth across the top. Refrigerate 1 hour.

Biscuit cake

Ganache Topping
7

In a small saucepan, heat whipping cream on medium heat just until starting to boil, turn off the burner and add the bittersweet chocolate.

Ganache topping

8

Whisk until all chocolate is melted and blended in.
Set aside to cool.

Chocolate topping

9

After 1 hour, remove cake from the refrigerator and spread ganache topping on the cake and smooth.

Cake with ganache topping

10

Decorate your cake with your favorite designs. I used "Bits of Brickle" by for mine this time but you can use almonds, walnuts, chocolate sprinkles or white chocolate shavings to dress this up the way you want.

11

Refrigerate cake overnight.

Bernie’s Irish Biscuit Cake

If this recipe doesn’t appeal to you, why not try my Strawberry Cream Cheese Trifle or this Blueberry Yogurt Pie?

 

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