Rocky Road is great for a picnic and convenient to take along. It’s also a cake that pairs well with a cup of Oolong tea.
Ingredients
200 grams good quality dark chocolate (70% cocoa)
20 grams white chocolate
100 grams Rocky Mountain marshmallows
200 grams cookies, e.g., chocolate chip, ginger nuts, or similar
100 grams mixed unsalted nuts, such as almonds, hazelnuts, pistachios, or pecans
Instructions
- Melt half of the chocolate in a water bath and remove it from the heat.
- Add the rest of the chocolate and stir well until the chocolate is smooth and shiny.
- Add the nuts and marshmallows until they are coated in chocolate.
- Gradually add the broken cookies, stirring well until everything is completely coated in chocolate. Be careful not to let it set while stirring.
- Divide the mixture into 12 portions and let it set for a few hours – you can use a cupcake baking tray if desired.
- Decorate with white chocolate, and once everything has set, serve them in cupcake liners.
Rocky Road is perfect for a picnic. They can be stored in a tin for several weeks – if you can resist eating them!
Rocky Road cakes were invented in Australia in 1853. They were created as a way to sell confectionery that had been damaged during the long journey from Europe. Gold miners in towns outside Melbourne were wealthy but not very cultured. Unscrupulous businessmen took advantage of their ignorance by mixing broken cookies and damaged confectionery with poor-quality chocolate and nuts, selling it to the miners under the name Rocky Road. The name was inspired by the rocky road that travelers encountered on their way to the gold mines.