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Center City Restaurant Offering Taste Of The Royal Wedding Cake

(A picture of Chef Heck's Royal Dessert at Davio's in Center City. Credit: Davio's Northern Italian Steakhouse)

(A picture of Chef Heck’s Royal Dessert at Davio’s in Center City. Credit: Davio’s Northern Italian Steakhouse)

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PHILADELPHIA (CBS) – A version of the English tea cake that was served to guests at the royal wedding reception in England is being offered here at a Center City restaurant.

Pastry chef Thomas Heck of Davio’s Northern Italian Steakhouse at 17th Street near Chestnut in Center City has created a version of the cake  for you to try.

It has bits of biscuit, bitter-sweet dark chocolate, almonds and currants. Chef Heck then adds a some final touches before it gets to your table.

“We ‘re topping the cake with glace cherries, whole.  We will serve it with creme anglaise which is actually called English sauce and we are also serving it with Chambord and we are putting dots on the plates and drawing a line through it to form hearts that lends itself to the wedding,” Heck said.

The royal dessert is being served at Davio’s for $10 and will be on the menu through the month of May.  

Reported by John McDevitt, KYW Newsradio

If you would like to make it at home, Chef Heck has given us the recipe.

chef heck Center City Restaurant Offering Taste Of The Royal Wedding Cake

(Chef Heck proudly displays his version of the royal wedding cake. Credit: John McDevitt)

Davio’s Pastry Chef Tomas Heck’s Royal Dessert

10 oz. Dark Chocolate

4 oz. Butter

1 can Condensed Sweetened Milk

1/2 pack of McVities Biscuits

10 oz. Almonds, Raisins and Currants

*This is a molded and chilled dessert

Covered in Chocolate Ganache

14 oz. Garnished with Glace Cherries (Optional)

1. In sauce pan bring butter and condensed milk to a boil—stirring continuously to avoid scorching.

2. Stain and pour over chocolate—stir together to melt chocolate.

3. Fold biscuit pieces, almonds, and currants into 2/3 of chocolate ganache mixture.

4. Spoon chocolate mixture in to silicon trays or metal ring.

5. Chill for 4-6 hours

6. Coat with additional 1/3 of chocolate ganache.

7. Garnish with glazed cherries.

8. Cut & Serve.