Rocky road (that naughty but nice combo of mallows, chocolate and biscuits) owes much to this simple no-bake chocolate cake – a staunch favourite of Queen Elizabeth II.
It couldn’t be easier. Crush biscuits (a great way to de-stress) and soothingly stir into a gloopy concoction of melted chocolate, syrup and butter. Yum!
It’s so versatile too. Add any seeds, nuts or fruit you like. And set it into squares, rectangles, little patties, or even in a bundt tin at Christmas for the tastiest chocolate wreath.
We like to truss the mix like a salami, dust it with icing sugar, and serve it up late at night with a glass of sweet wine as a no-fuss dessert. It always goes down a treat.
For this recipe we’ve used Great British Food Award-winning Aberffraw Shortbread, which makes it so buttery and delish.
Ingredients
- 300g dark chocolate
- 120g unsalted butter
- 8 tbsp golden syrup
- Large pinch salt
- 300g mixed shortbread and digestive biscuits
- 50g mixed nuts, finely chopped (optional)
- 15 glace cherries, roughly chopped
To finish:
- String
- Icing sugar
Method
1. Melt together the chocolate, butter, syrup and salt either in a pan or in the microwave.
2. In a bowl, smash the biscuits with a rolling pin so two-thirds are well crushed and a third are in 1cm chunks.
3. Add the biscuits, nuts and cherries to the chocolate mix and stir.
4. Lay out a double layer of clingfilm on a tray and spoon the chocolate mix down the middle into a sausage shape of around 5-8cm round.
5. Wrap and chill for at least 2 hours or overnight. Truss with string, dust with icing sugar and keep chilled or frozen until it’s time to eat.
