I promised so many that I’d post this recipe after making it for Easter… & was a little horrified to find it still here amongst my drafts…
So here’s a very belated posting of my chocolate fridge cake, otherwise known as Rocky Road cake (mostly amongst my in-laws).
Pls note, I used double for the ring/nest cake for Easter… But usually use single quantity which makes one regular loaf or 2 – 3 smaller loaves depending on depth & filling volume.
300g dark chocolate (you can use milk if preferred)
1/2 tin condensed milk (about 1/3 cup)
1 – 2 cups of filling (incl. 50-200g biscuits pieces & 50+g marshmallows chopped or small. Jelly sweets, nuts, dried fruit, smarties, chocolates etc optional.)
Melt & stir the butter, chocolate & condensed milk in a heatproof bowl over a pot of gently simmering water (ideally don’t let the water touch the bowl or the chocolate…).
Grease disposable aluminum loaf pans very well, grease at discretion if using silicon, not all need. (Rigid tins are not advised unless you will be serving out of them, in which case, grease very well, dust with cocoa & refrigerate for 1 hr before step 1.)
Remove the pot from heat, & stir the filling into the chocolate. If you do not want the marshmallows (or chocolates) to melt, add last so that the mixture has cooled first (not needed for most candy coated chocolates like smarties).
Spoon/poor into the pans as soon as possible. Allow to cool a little & then refrigerate until set before un-moulding onto a plate.
Great combo: mixed nuts & sweets!
NB: a little salt on nuts will bring out the sweetness of dark chocolate, but too much can be unpleasant, so try to avoid too much salt.