Royal Chocolate Biscuit Cake

Can anyone post a recipe for this cake, I presume it would be like a flash fudge cake.Thanks

google it hun

I was thinking about doing this too miffycat.Here's what I found on google:

Chocolate Biscuit Cake

Revealed by Prince William to be a favourite cake from his childhood, this ‘fridge cake’ is a royal treat that we can all enjoy. It is easy to assemble and requires no baking - ideal for making with young children. This recipe uses half dark and half milk chocolate and yet it is still rich and indulgent - guaranteed to please all ages.

200g plain biscuits (such as McVite’s Rich Tea, McVite’s Digestive, or, Arnott’s Marie Biscuits or gluten free biscuits).

100g butter cut into cubes

70g / ¼ cup golden syrup

150g dark and 150g milk chocolate snapped into small pieces

Optional:

50g / ¼ cup dried apricots chopped (snip with scissors)

50g / 1/3 cup raisins

50g / 1/2 cup – pecans broken into small pieces

Line a 20cm shallow tin (square is good but not essential) with glad wrap and make sure you leave enough of the glad wrap hanging over the side.
Put the biscuits in a zip lock plastic bag and bash them with a rolling pin into small pieces the size of a 20 cent coin.
Place a large heatproof bowl over a pan of simmering water (do not boil) and into the bowl put the butter cubes and the golden syrup and when nearly melted add the pieces of dark and milk chocolate. Stir to combine the ingredients and when all is melted and smooth, carefully remove the bowl from the heat and allow it to cool a little.
Gently stir in the broken biscuits until they coated with the chocolaty mixture and then add any or all of the optional extras.
Spoon the mixture into the prepared tin and level out the surface using the back of a dessert spoon and press down on the biscuit mixture to hold it together.
Once cool, cover with the overlapping glad wrap and place the cake in the fridge and leave there for at least 2 hours.

To turn out:

Remove the cake from the tin and peel off the glad wrap.

Cut off the sides to reveal the layers and then divide into small squares (its rich) or slices to serve.

Store the cake in an airtight container in the fridge.

Its like hedgehog cake with chocolate and crushed biscuits etc.

http://blogs.abc.net.au/sa/2011/04/the-royal-chocolate-biscuit-cake-recipe.html