S'mores rocky road recipe
Think chocolate refrigerator cake, or tiffin, crossed with rocky road, crossed with s’mores. In this recipe, the marshmallows just start to catch and caramelise under a hot oven. The final result is wickedly rich and generously proportioned.
Ingredients
- 200 g unsalted butter
- 300 g dark chocolate (minimum 70% cocoa solids, broken up
- 250 g digestive biscuits or Graham crackers
- 150 g mini vegetarian marshmallows (pink and white would be a nice mix)
- 75 g salted peanuts, roughly chopped
- 7.1 oz unsalted butter
- 10.6 oz dark chocolate (minimum 70% cocoa solids, broken up
- 8.8 oz digestive biscuits or Graham crackers
- 5.3 oz mini vegetarian marshmallows (pink and white would be a nice mix)
- 2.6 oz salted peanuts, roughly chopped
- 7.1 oz unsalted butter
- 10.6 oz dark chocolate (minimum 70% cocoa solids, broken up
- 8.8 oz digestive biscuits or Graham crackers
- 5.3 oz mini vegetarian marshmallows (pink and white would be a nice mix)
- 2.6 oz salted peanuts, roughly chopped
Details
- Cuisine: American
- Recipe Type: Chocolate
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 10
Step-by-step
- Preheat the oven to 180°C fan/200°C/390°F/gas mark 6.
- Tip the butter and chocolate into a saucepan over a low heat and stir until both have fully melted.
- Break up all but four of the digestive biscuits or Graham crackers and stir them into the chocolate butter, then stir in 100g/3.5oz of the marshmallows.
- Spread the mixture in a lined shallow roasting tin, then scatter with the remaining digestive biscuits, broken into larger pieces, the marshmallows and the peanuts.
- Transfer the tin to the oven and bake for 5–10 minutes, until the marshmallows have just started to catch and turn golden brown.
- Let the tin cool on the side before cutting the cake into squares. You can eat a square or two while it’s still warm out of the oven, but for a proper refrigerator cake, you’ll need to pop it into the fridge to chill for a few hours before serving, so it sets properly.
This recipe is from The Roasting Tin Around the World – Global One Dish Dinners by Rukmini Iyer. Published by Square Peg, 14th May, £16.99 HBK. Photography by David Loftus.
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