Rocky Road Cake Recipe

Name: Rocky Road Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g digestive biscuits; 100 g melted butter; 1 tablespoon sugar; 300 g semisweet chocolate, plus; 50 g semisweet chocolate; 400 ml heavy cream; 2 egg yolks; 500 ml chopped marshmallows; 400 ml chopped almonds, unskinned; 200 ml chopped marshmallows; 50 ml chopped almonds, unskinned; 50 g chopped semisweet chocolate

Servings: persons

175 g digestive biscuits
100 g melted butter
1 tablespoon sugar
300 g semisweet chocolate, plus
50 g semisweet chocolate
400 ml heavy cream
2 egg yolks
500 ml chopped marshmallows
400 ml chopped almonds, unskinned
200 ml chopped marshmallows
50 ml chopped almonds, unskinned
50 g chopped semisweet chocolate

1
Preheat oven to 175C Line the bottom of a 22 cm cake tin (with removable bottom) with parchment paper.
2
To make crust: Crush digestive biscuits and mix with melted butter and sugar.
3
Press into the prepared tin.
4
Bake in the preheated oven for 15 minutes.
5
Allow to cool.
6
To prepare filling: Melt 300 g of chocolate on top of a double boiler.
7
Heat cream in a saucepan to boiling point and remove from heat.
8
Lightly whip egg yolks in a bowl.
9
Add 100 ml of hot cream to the whipped egg yolks.
10
Mix well and then pour the egg&cream mixture into the saucepan and combine with cream.
11
Combine egg&cream mixture with the melted chocolate.
12
Chop the remaining chocolate (50 g) and combine with chopped marshmallows and almonds.
13
Sprinkle mixture on top of the baked crust.
14
Top with chocolate&cream mixture, reserving about 100 ml for the topping.
15
Place the cake in the fridge for at least an hour.
16
To make topping: Combine chopped marshmallows, almonds and chocolate.
17
Sprinkle mixture on top of the cooled cake.
18
Drizzle the remaining filling mixture on top of the cake.
19
Return the cake to the fridge for a while before serving.

1808

kcal

Calories

149

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 175 g digestive biscuits, 100 g melted butter, 1 tablespoon sugar, 300 g semisweet chocolate, plus, and more.

Yes, Rocky Road Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rocky Road Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions