There’s something so satisfying about stirring melted chocolate as we discovered when making Mexican Rocky Road today at #childrenscookeryschool
You might ask what is so different about a Mexican version of this popular cake/ biscuit. Well for a little spice you could add some chopped red chilli, or use cinnamon flavoured biscuits. In this version we added ginger biscuits and then because the cookery school students wanted to, we added whole glace cherries.
300 g plain dark chocolate
100 g milk chocolate
100 g butter
3 tbs golden syrup
75 g ginger biscuits, broken into small pieces
50 g raisins
75 g whole blanched almonds (optional)
cocoa powder for dusting
Melt the dark chocolate, milk chocolate and golden syrup in a heatproof bowl set over a sauce pan of simmering water, stirring occasionally – make sure the bottom of the bowl doesn’t touch the water. When melted stir in the biscuits, nuts and raisins.
Line a 10 x 30 cm (4 x 12 inch) terrine dish/ loaf tin with cling film. spoon the mixture into the tin and smooth over the surface. chill for at least 3 hours.
Turn the refrigerator cake out onto a board, then lightly dust with cocoa powder and serve cut into slices.
Try it with a chopped red chilli and a piece of candied orange peel if you fancy something a little spicy!