Preparation time
30 mins to 1 hour
Cooking time
no cooking required
Serves
Serves 8–10
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the rocky road
- 150g/5½oz dark chocolate, broken into small pieces
- 75g/2¾oz butter, cut into small pieces
- 1 tbsp golden syrup
- 40g/1½oz speculoos biscuits
- 40g/1½oz ginger biscuits
- 30g/1oz honeycomb chocolate bar
- 50g/1¾oz mini marshmallows
- 15g/½oz freeze-dried raspberries
For the filling
- 550g/1lb 4oz cream cheese
- 200ml/7fl oz double cream
- 60g/2¼oz icing sugar
- 1 vanilla pod, split and seeds scraped
- 200g/7oz fresh raspberries
For the decoration
- 100g/3½oz fresh raspberries
- 15g/½oz freeze-dried raspberries
- 100g/3½oz white chocolate shavings
Method
Line a 20cm/8in round springform cake tin with baking paper.
Melt the chocolate, butter and golden syrup in a heatproof bowl set over a saucepan of gently simmering water.
Meanwhile, place the remaining rocky road ingredients in a separate large bowl and smash the ingredients into small chunky pieces. Pour the chocolate mixture into the rocky road ingredients and stir to combine. Tip into the baking tin and chill in the fridge until firm.
To make the filling, in a clean bowl, whip the cream cheese, double cream, icing sugar and vanilla together. Fold in the fresh raspberries, smashing a few.
Spoon the whipped mix on top of the rocky road and smooth with the back of a spoon. Place in the fridge to chill for 3 hours until set.
Once set, decorate with the raspberries and white chocolate shavings. Cut into slices and serve.