ROCKY ROAD CHEESECAKE RECIPE RECIPES

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ROCKY ROAD CHEESECAKE PUDDING RECIPE - BBC GOOD FO…



Rocky road cheesecake pudding recipe - BBC Good Fo… image

We've blended two tempting sweet treats – rocky road and cheesecake – to create this irresistible make-ahead dessert.

Provided by Cassie Best

Categories     Dessert

Total Time 50 minutes

Prep Time 45 minutes

Cook Time 5 minutes

Yield Serves 10

Number Of Ingredients 17

2 x 200g ready-made chocolate loaf or marble loaf cakes
225ml double cream
150g dark chocolate, finely chopped
2 tbsp golden syrup
50g white chocolate
edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)
2 x 280g tubs full-fat cream cheese
200ml double cream
75g icing sugar
2 tsp vanilla bean paste or extract
½ orange, zested
150g dark chocolate
75g butter
1 tbsp golden syrup
75g digestive biscuits
25g pretzel pieces
50g mini marshmallows

Steps:

  • Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
  • Mix the ingredients for the filling with an electric hand whisk until thick and smooth. Fill the lined bowl with it, leaving some space for the rocky road to go on. Set aside.
  • Break the chocolate for the rocky road into pieces in a heatproof bowl. Add the butter and golden syrup. Set over a pan of simmering water and leave for a few mins until melted – turn the heat off if the water boils, the residual heat will be enough to melt it. Stir until smooth and glossy.
  • Tip the biscuits into a food bag and crush to a rubble with a rolling pin, creating some fine crumbs and some bigger pieces. Tip into the chocolate mix with the pretzel pieces and marshmallows. Mix until everything is coated in chocolate. Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling film and place a plate on top with a can to weigh it down. Chill for at least 24 hrs, or up to three days.
  • Decorate the cheesecake on the day you want to serve it. Heat the cream, chocolate and golden syrup in a pan over a low-medium heat until the chocolate has melted and you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover the entire cake. When it stops dripping, use a fish slice to transfer to a plate. Chill until the glaze has set (about 10 mins).
  • Meanwhile, melt the white chocolate in shorts bursts in the microwave. Drizzle it over the top of the cake, then decorate as you like. We used edible glitter, gold sprinkles and chocolate truffles.

Nutrition Facts : Calories 710 calories, FatContent 53 grams fat, SaturatedFatContent 31 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 1 milligram of sodium

ROCKY ROAD FUDGE RECIPE - FOOD NETWORK



Rocky Road Fudge Recipe - Food Network image

Provided by Food Network Kitchen

Categories     dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 12 servings

Number Of Ingredients 7

1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows

Steps:

  • Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

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