Rocky Road Cake

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Posted by Penguin

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You Will Need (9 things)

  • 500 g rich tea Biscuit(s)
  • 300 g Dark Chocolate (70% cocoa solids)
  • 300 g Milk Chocolate
  • 200 g Butter
  • 300 g Golden Syrup
  • 100 g dried Dates , chopped small
  • 100 g dried Apricot , chopped small
  • 120 g Hazelnuts , skins off, roasted and chopped roughly
  • 100 g Mini Marshmallows

Steps (5 steps, 40 minutes)

  1. 1

    A no-bake cake. Easy peasy to make and everyone loves it.
    I used ready roasted hazelnuts with their skins off, but if you prefer to roast your own: place the hazelnuts in a single layer on a baking tray and roast in a 180ºC/350ºF/gas 4 oven for 5 to 8 minutes or under the grill for 2 minutes until browned, checking regularly that they aren’t burning.

  2. 2

    To make the cake, begin by lining a 20cm square tin with clingfilm, leaving bits overhanging the sides so you can lift the cake out easily.

  3. 3

    Break the biscuits into small pieces, smaller than bite-sized, but not reduced entirely to crumbs.

  4. 4

    Melt the chocolate, butter and golden syrup in a large heatproof bowl set over a pan of simmering water.
    Remove the bowl from the heat and stir in the broken biscuits, then add the dried fruit, nuts and marshmallows.

  5. 5

    Stir well, then pour into the prepared tin and refrigerate for 6 hours.
    Lift out of the tin and peel off the clingfilm. Cut into sixteen chunks.
    Watch people devour.