Some friends have been wanting me to make Fridge Cake, or Rocky Road for sometime. So when I made this no bake treat, I had no idea that I would be giving you a little history lesson too. Interested to know where the name Rocky Road came from, ( I assume it came from the uneven finish and medley of different ingredients), I looked it up.
Rocky Road was invented in Australia way back in 1853 and was sold as a spoiled confectionery to gold miners. The chocolate and confectionery were spoilt in transit on their long journey from Europe and were sold on to the miners, via the ‘Rocky Road’ to the mining outposts.
So what makes up a Rocky Road? Well, it seems that depends on where you come from.
The main ingredients in an Australian Rocky Road are: marshmallow, milk chocolate, jelly, desiccated coconut, glace cherries, nuts, Turkish delight and strawberry sauce. In the United States, typically marshmallow, milk chocolate and walnut, or almonds are included.
A typical British Rocky Road includes marshmallow, biscuit, chocolate, raisins and sultanas and is finished with a dusting of icing sugar.
This basically proves that there are no real rules when it comes to Rocky Road. I say pick what you like and what works for you and your family.
I used both digestive and shortbread biscuits, glace sour cherries and homemade marshmallow (but you can use mini or large mallows, chopped). Key for me was using dark chocolate. I think that milk chocolate would be way too sweet and the dark chocolate compliments the sweet components well. I chose to set mine in a round tin – feels more special, like a cake you can slice, and dusted with icing sugar.
Anyway, this is super easy and super tasty. A fun ‘no bake’ the children can get involved with.
- 250g dark chocolate, 70% cocoa
- 150g unsalted butter
- 50g golden syrup
- 100g digestive biscuits
- 100g shortbread biscuits
- 120g marshmallows, minis or large ones chopped
- 100g glace sour cherries
- Icing sugar for dusting
- Lightly grease a 8inch diameter round spring form pan. Alternatively use a 9inch square pan.
- In a large saucepan place the butter, chocolate and golden syrup and slowly melt the ingredients over a low heat.
- Meanwhile, place the biscuits into a sandwich/plastic bag and break up into small pieces of varying sizes.
- Once melted, set aside approximately a quarter of the chocolate mixture into a small bowl. Remove the saucepan from the heat.
- Add the biscuits, cherries and marshmallows to the chocolate mixture and thoroughly mix until all the ingredients are coated in the chocolate. Pour into the prepared tin and evenly distribute. With the back of a spoon, push the mixture down a little. Pour the set aside chocolate over the mixture.
- Allow to cool and set for a minimum of 3 hours or overnight.
- Once cooled. Dust with icing sugar, cut and serve. Store in an airtight container in the fridge.
Source: The Contented Baker. Research from Wikipedia.