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.