Rocky road cheese­cake pud­ding

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SERVES 10 PREP 45 mins plus at least 24 hrs chill­ing COOK 5 mins

MORE EF­FORT

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)

For the cheese­cake fill­ing

2 x 280g tubs full-fat cream cheese 200ml dou­ble cream

75g ic­ing sugar

2 tsp vanilla bean paste or ex­tract 1/2 or­ange, zested

For the rocky road

150g dark choco­late 75g but­ter

1 tbsp golden syrup 75g di­ges­tive bis­cuits 25g pret­zel pieces 50g mini marsh­mal­lows 1 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.

2 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.

3 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. 4 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.

5 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).

6 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.

PER SERV­ING 710 kcals • fat 53g • sat­u­rates 31g • carbs 50g • sug­ars 34g • fi­bre 3g • pro­tein 7g • salt 1.0g

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