Rocky Road Cake

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“Dieters, look away - this is very rich, and very sinful! Time estimates do not include the time in the fridge. Recipe adapted from Glorian ruoka&viini magazine.”
1hr 15mins

Ingredients Nutrition

  • Crust
  • 175 g digestive biscuits
  • 100 g melted butter
  • 1 tablespoon sugar
  • Filling
  • 300 g semisweet chocolate, plus
  • 50 g semisweet chocolate
  • 400 ml heavy cream
  • 2 egg yolks
  • 500 ml chopped marshmallows
  • 400 ml chopped almonds, unskinned
  • Topping
  • 200 ml chopped marshmallows
  • 50 ml chopped almonds, unskinned
  • 50 g chopped semisweet chocolate


  1. Preheat oven to 175°C Line the bottom of a 22 cm cake tin (with removable bottom) with parchment paper.
  2. To make crust: Crush digestive biscuits and mix with melted butter and sugar. Press into the prepared tin. Bake in the preheated oven for 15 minutes. Allow to cool.
  3. To prepare filling: Melt 300 g of chocolate on top of a double boiler. Heat cream in a saucepan to boiling point and remove from heat. Lightly whip egg yolks in a bowl.
  4. Add 100 ml of hot cream to the whipped egg yolks. Mix well and then pour the egg&cream mixture into the saucepan and combine with cream. Combine egg&cream mixture with the melted chocolate.
  5. Chop the remaining chocolate (50 g) and combine with chopped marshmallows and almonds. Sprinkle mixture on top of the baked crust. Top with chocolate&cream mixture, reserving about 100 ml for the topping. Place the cake in the fridge for at least an hour.
  6. To make topping: Combine chopped marshmallows, almonds and chocolate. Sprinkle mixture on top of the cooled cake. Drizzle the remaining filling mixture on top of the cake.
  7. Return the cake to the fridge for a while before serving.

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