Cherry Bakewell Chocolate Rocky Road with Flaked Almonds and Glace Cherries

I'm here again with more Cherry Bakewell treats! Another super simple recipe that is barely a recipe really - but still disappears in ultra quick time. I'm using creative licence calling this Cherry Bakewell really - Its cherry and almond flavour Rocky Road. All the taste of Bakewell without any of the faff of making frangipane.

Tips for making the best Rocky Road

As with any Rocky Road, its completely up to you how big or small you chop the chunks. I tried to go bigger than usual for us for this recipe so the cherries and marzipan really stand out.

The digestives should not be crushed too finely. The beauty of a good Rocky Road is that each bite can taste slightly different from the previous bite.

The photos show that the chocolate wasn't quite set on top of the Rocky Road - The perils of 3 hungry children wanting to get eating and the shots being taken in a hot conservatory. Obviously, the decorative cherries are optional if you fancy a play. They are quite quick to pipe but take a while to melt the white chocolate and colour. (If your white chocolate seizes up, follow these tips to recover it)

Cherry Bakewell Rocky Road

Chocolatey snack with a hint of Cherry Bakewell flavour

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Prep Time 45

Course Dessert, Snack

Ingredients

125 grams Butter
400 +150 grams Milk Chocolate The extra 150g is for decorating the top of the Rocky Road
200 grams Digestive Biscuits Roughly crushed
3 tbsp Golden Syrup
100 grams Glace Cherries Chopped into quarters
160 grams Marzipan Chopped into small cubes
50 grams Flaked Almonds
¼ tsp Almond Extract
50 grams White Chocolate Optional - For decoration

Instructions

Melt the 400g Milk Chocolate in a glass bowl over a pan of boiling water (Take care not to let the boiling water touch the bottom of the glass bowl)
When melted, add the butter and stir through until mixed
Take off the heat and Add the digestives and mix well
Stir in the chopped cherries, marzipan and flaked almonds and add the almond extract
Flatten down in a lined or greased cake tin (I use a 8" square tin and there was just enough mixture).
Refridgerate for 20 minutes and it should harden
Meanwhile melt the remaining milk chocolate using the same method as earlier and smooth over the top of the refridgerated biscuit mix. Put back in the fridge
If you are going to pipe the cherries, melt the white chocolate and divide into 2. Colour half red & half green and place into small piping bags.
Once the chocolate has started to set on the biscuit mix, you can pipe your cherries
Popp back in the fridge for at least another 20 minutes, then eat