Brought to you by P&O Cruises Food Heroes. Celebrity chef Eric Lanlard – also known as Cake Boy – shows First News how to make Rocky Road. Eric’s tip: melt the butter and chocolate together for a glossy finish.
200g milk chocolate
100g unsalted butter
200g chocolate chip cookies
100 glacé cherries
100g mini marshmallows
50g dark chocolate chips
50g mini marshmallows
50g halved glacé cherries
Put your milk chocolate and unsalted butter into a bowl. Place over a pan of simmering hot water, then turn off the heat. Stir until the chocolate and butter have both melted and mixed together to make a glossy liquid. It may take a little while, but it is worth it!
Remove the bowl from the heat and add your cookies, sultanas, 100g cherries and 100g marshmallows.
Mix until all the ingredients are combined and coated in chocolate.
Line a baking tin with some baking paper, then empty your mixture into it.
Press the mixture down into all the corners and smooth down the top.
This is a fridge cake, so instead of baking in the oven, pop it in the fridge for at least two hours.
When the mixture is set remove from the fridge and tip out onto the work surface. Remove the baking paper.
Melt the dark chocolate chips and drizzle over the top of the cake, scattering the rest of your marshmallows and cherries on top as you go. You have to be quick as the cold cake will make the melted chocolate set quickly. Drizzle some more melted chocolate on top.