Review: Patina Homes; Giannetti Architecture - Interior Design Firm & Make a Chocolate Biscuit C

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Patina style imbues Giannetti client homes in a variety of architectural styles.
For anyone who has loved the Giannetti books about Patina Farm, this book continues the aesthetic in a variety of styles.
Steve Giannetti’s architectural designs springboard from his image of ultimate beauty―a place where modern, classical and industrial elements merge to create a unique style with a modern sense of space and emotion drawn from history. His materials palette consists of wood, metal, and stone. His color palette is a chalky patina. Twelve varied homes―ranging from a modern desert glass box and a beachfront contemporary to a historic East Coast farmhouse and a Provencal-style home in California―show how Steve has used these themes to solve unique architectural challenges. Steve has collaborated with his wife, Brooke, as well as other designers on the various interiors. Published April 21, 2021
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British Chocolate Biscuit Cake

EQUIPMENT
6 inch cake pan - Lined with parchment or wax paper. This will make it easier to invert after the cake chills.
Hand Mixer
Spatula

INGREDIENTS
8 ounces British tea biscuits (I used Walkers Shortbread Cookies)
6 ounces butter, at room temperature
6 ounces granulated sugar
1 Pasteurized egg (as it will be uncooked)
6 ounces semi sweet chocolate, melted
CHOCOLATE TOPPING
8 ounces dark chocolate, melted

Break or chop your biscuits into pieces about the size of almonds. Set aside.

Cream the soft butter, sugar and egg until light and fluffy. Beat in the melted chocolate until everything is completely combined.

Fold in the chopped biscuits until they are evenly distributed

Spread the mixture into your prepared pan. You want to make sure to fill all the nooks and crannies so there are no air pockets. Cover with plastic wrap and refrigerate for 2 hours.

When the cake has chilled, invert onto a rack or plate. Peel off the paper liner.

Melt and pour chocolate over the top and sides of the cake, and smooth it out.

Chill for 1 hour.

Cut and enjoy! (Using a sharp knife will help cut through the chocolate topping instead of breaking it.)