Recipe: Marian Keyes' Rocky Road Cake
- Published
"As you probably know, I’ve suffered from depression. But baking has got me through some of the harder days. My challenge – everyone’s challenge – is about living through the today and I find that baking passes the time. In fact, I even wrote a book about it – Saved By Cake – and this recipe is one of my favourites. It is actually a no-bake cake too, which is easy peasy to make and everyone loves it, so enjoy!"
Kcal: 585 per serving
Fat: 32.4g per serving
Sat fat: 16.3g per serving
Preparation time: 20 minutes
Refrigeration time: 6 hours
Ingredients (makes 16):
- 500g rich tea biscuits
- 100g dried dates
- 100g dried apricots
- 300g dark chocolate (70% cocoa solids)
- 300g milk chocolate
- 200g butter
- 300g golden syrup
- 120g roasted chopped hazelnuts, skins off
- 100g mini marshmallows
Method
Step 1: Begin by lining a 20cm square tin with clingfilm, leaving bits overhanging the sides so you can lift the cake out easily after it has set.
Step 2: Break the biscuits into small pieces which are smaller than bite-sized, but not reduced entirely to crumbs, and chop the dates and apricots into small pieces.
Step 3: Melt the chocolate, butter and golden syrup in a large heatproof bowl set over a pan of simmering water.
Step 4: Remove the bowl from the heat and stir in the broken biscuits. Add the dried fruit, nuts and marshmallows.
Step 5: Stir well, then pour into your prepared tin and pop it into the fridge for six hours, or overnight.
Step 6: Lift out of the tin and peel off the clingfilm. Cut into 16 chunks, then watch people devour.
Saved By Cake by Marian Keyes is out now, (£16.99, Michael Joseph); Marian’s latest novel The Mystery Of Mercy Close (£7.99, Michael Joseph) is also out now.