Rocky Road Cake
Total Time: 1 hr 15 mins
Preparation Time: 1 hr
Cook Time: 15 mins
Ingredients
- Servings: 10
- 175 g digestive biscuits
- 100 g melted butter
- 1 tablespoon sugar
- 300 g semisweet chocolate, plus
- 50 g semisweet chocolate
- 400 ml heavy cream
- 2 egg yolks
- 500 ml chopped marshmallows
- 400 ml chopped almonds, unskinned
- 200 ml chopped marshmallows
- 50 ml chopped almonds, unskinned
- 50 g chopped semisweet chocolate
Recipe
- 1 preheat oven to 175°c line the bottom of a 22 cm cake tin (with removable bottom) with parchment paper.
- 2 to make crust: crush digestive biscuits and mix with melted butter and sugar. press into the prepared tin. bake in the preheated oven for 15 minutes. allow to cool.
- 3 to prepare filling: melt 300 g of chocolate on top of a double boiler. heat cream in a saucepan to boiling point and remove from heat. lightly whip egg yolks in a bowl.
- 4 add 100 ml of hot cream to the whipped egg yolks. mix well and then pour the egg&cream mixture into the saucepan and combine with cream. combine egg&cream mixture with the melted chocolate.
- 5 chop the remaining chocolate (50 g) and combine with chopped marshmallows and almonds. sprinkle mixture on top of the baked crust. top with chocolate&cream mixture, reserving about 100 ml for the topping. place the cake in the fridge for at least an hour.
- 6 to make topping: combine chopped marshmallows, almonds and chocolate. sprinkle mixture on top of the cooled cake. drizzle the remaining filling mixture on top of the cake.
- 7 return the cake to the fridge for a while before serving.
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