I went for a stroll downtown with the kids a couple of days ago when we came up with the idea to make Prince William’s groom’s cake, which he has requested be served at the wedding reception. Apparently, this easy no-bake refrigerate cake is a childhood indulgence of his and a particular favorite of the entire royal family. With this idea in mind, we dropped into Fat Nanny’s grocery store on Duckworth Street, where I procured the necessary Lyle’s golden syrup and a large sleeve of McVities original digestive biscuits. Both Lyle’s and McVities are venerable brands in the UK, which adds a little extra authenticity to the recipe on this occasion.

Golden syrup is a little difficult to come by in these parts, so I would use dark corn syrup as a substitute and of course, any brand of digestive biscuits will do. Dark chocolate is the way to go with this recipe but you can mix semisweet and dark chocolate if you like the chocolate flavor to be a little lighter. I’ve also read numerous versions of this recipe online that include such ingredients as dried cherries, roasted nuts and one ingredient I might just try the next time I make this… broken Crunchie bars! There’s lots of room for experimentation with this recipe, so go discover your own favorite version.

Chocolate Biscuit Cake

2 pounds dark chocolate, roughly chopped (about 50% cocoa)
1 pound unsalted butter
pinch salt
1/4 cup whipping cream
1/3 cup golden syrup
1 pound digestive biscuits, broken by hand into postage stamp sized pieces

Melt the butter over medium low heat. Add the chocolate and salt and continue over medium low heat until the chocolate is fully melted. Remove from heat and stir in the whipping cream and golden syrup until smooth. Fold in the broken biscuits and pour into a 9 inch springform pan that has been lined with plastic wrap or parchment paper. Chill in the fridge for at least 3 hours or overnight. Remove from pan and glaze with chocolate ganache.

Chocolate Ganache

1/2 cup whipping cream
1 tbsp corn syrup
8 ounces dark chocolate chopped

Scald the cream in the microwave until almost boiling. Pour over chocolate in a small bowl and let stand for five minutes. Stir until smooth then stir in the corn syrup. Pour over the cooled biscuit cake using a spatula to help cover it evenly.

For royal recipes and more visit the chef’s blog Rock Recipes