Andrew: Basically this is very similar to the fridge cake recipes. All were made at the same time.
Dawn: We do the work so you don’t have to.
Andrew: This is perfect for sharing with colleagues if you have a work ‘cake-off”.
Dawn: And a great way to win friends.
250g digestive biscuits
300 g dark chocolate (or a combination of milk/dark chocolate to suit your taste)
100g unsalted butter
150g golden syrup
100g glace cherries- chopped
A handful of mini marshmallows
- Use cling film to line a shallow, square-shaped tin or a loaf tin. Leave extra cling film hanging over the sides.
- Bash the biscuits into pieces using a rolling pin. Put them in a plastic bag or clean tea towel first for less mess.
- Leave a few chunky bits for texture.
- Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.
- Remove the bowl from the heat and stir in the broken biscuits.
- When cooled a little, stir in the cherries and marshmallows
- Spoon the mixture into the tin. Level the surface by pressing it down and scoring with a fork..
- Put the chocolate mixture in the fridge for between 1-2 hours to allow it to set.
- Turn out the Rocky Road and peel off the cling film.
- Cut the cake slices and enjoy!
Andrew: Alternatively you can spoon the mix onto greaseproof paper on a baking tray, for ready made chunky portions.
Dawn: Sounds absolutely delicious!
Andrew: They were, and they didn’t last long either.