ROCKY ROAD CHEESECAKE PUDDING RECIPE
This
recipe blended two tempting sweet treats, rocky road and cheesecake, to create
this irresistible make-ahead dessert, perfect for festive entertaining.
Prep
Time : 45 mins
Cook
Time : 5 mins
plus at
least 24 hrs chilling
Servings : 10
INGREDIENTS
·
2
x 200g ready-made chocolate loaf or marble loaf cakes
·
225ml
double cream
·
150g
dark chocolate, finely chopped
·
2
tbsp golden syrup
·
50g
white chocolate edible glitter, chocolate truffles, sprinkles and sparkles, to
decorate (optional)
For the cheesecake filling
·
2
x 280g tubs full-fat cream cheese
·
200ml
double cream
·
75g
icing sugar
·
2
tsp vanilla bean paste or extract
·
½
orange, zested
For the rocky road
·
150g
dark chocolate
·
75g
butter
·
1
tbsp golden syrup
·
75g
digestive biscuits
·
25g
pretzel pieces
·
50g
mini marshmallows
INSTRUCTIONS
1.
Line
a 2 litre pudding bowl with cling film, leaving some overhanging to cover the
top later. Thinly slice the cakes lengthways (8-9 slices per cake) and use the
slices to line the base and sides of the bowl, making sure there are no gaps.
2. Mix
the ingredients for the filling with an electric hand whisk until thick and
smooth. Fill the lined bowl with it, leaving some space for the rocky road to
go on. Set aside.
3.
Break
the chocolate for the rocky road into pieces in a heatproof bowl. Add the
butter and golden syrup. Set over a pan of simmering water and leave for a few
mins until melted – turn the heat off if the water boils, the residual heat
will be enough to melt it. Stir until smooth and glossy.
4.
Tip
the biscuits into a food bag and crush to a rubble with a rolling pin, creating
some fine crumbs and some bigger pieces. Tip into the chocolate mix with the
pretzel pieces and marshmallows. Mix until everything is coated in chocolate.
Spoon it all over the cheesecake, covering the surface. Wrap the bowl in cling
film and place a plate on top with a can to weigh it down. Chill for at least
24 hrs, or up to three days.
5.
Decorate
the cheesecake on the day you want to serve it. Heat the cream, chocolate and
golden syrup in a pan over a low-medium heat until the chocolate has melted and
you have a pourable mixture – don’t let it boil. Unwrap the cheesecake and turn
onto a wire rack with a tray underneath. Pour over the chocolate glaze to cover
the entire cake. When it stops dripping, use a fish slice to transfer to a
plate. Chill until the glaze has set (about 10 mins).
6.
Meanwhile,
melt the white chocolate in shorts bursts in the microwave. Drizzle it over the
top of the cake, then decorate as you like. We used edible glitter, gold sprinkles
and chocolate truffles.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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