Too yummy a recipe not to share, a softer and more cakey version of rocky road, more tasty too in my opinion!! This recipe will make 1 x 8” round cake, double up if you want to stack them for a taller cake.
Ingredients :
* 500g broken rich tea biscuits
* 350g unsalted butter
* 100g caster sugar
* 90ml water
* 250g Cadbury’s drinking chocolate
* 4 large eggs, whisked
Method:
1. Grease your tin or tins and line well with grease proof paper.
2. In a large pan, over medium heat, bring the butter, sugar and water to a gentle boil.
3. Add the drinking chocolate while whisking and continue to whisk until all combined.
4. Turn down the heat and slowly whisk the eggs into the mixture.
5. Continue to whisk and heat until you reach 75c (this ensures the eggs are cooked and therefore safe).
6. Leave to cool for about 20-30 minutes.
7. Thoroughly mix the chocolate mixture into the broken biscuits and once they’re all coated pack them into a prepared tin or tins.
8. Cover with cling film and refrigerate over night or until firm to touch.
Once firm you can gently turn upside down and ease the cake out with the paper, it takes a bit of wiggling and banging but comes out eventually! It will seem softer than you may expect but that’s how it’s meant to be! You can eat as it is or crumb coat with ganache and cover in fondant, ganache or buttercream to decorate. It carves well too! It is meant to be a bit squishy, almost a buttery texture not hard like most rocky road.
If you give it a go let me know what you think!! It’s a huge favourite in our family now 😋
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