Rocky Road Marshmallow & Chocolate Fridge Cake
by Jean-Luc Sady
Makes 1 cake
200 ml (7 fl oz) whipping cream
200 g (7 oz) dark chocolate, broken into pieces
100 g (3 1/2 oz) butter
160 g (5 1/2 oz) mini marshmallows
40 g (1 1/2 oz) chocolate chip cookies, broken into large pieces
200 g (7 oz) cream cheese
200 g (7 oz) shortbread biscuits
1 shortbread biscuit, crumbled
Pour the cream into a large bowl and place in the freezer for 30 minutes.
Melt the chocolate and butter in a bain-marie and stir until you have a smooth mixture. Remove from the heat and stir in the marshmallows and chocolate chip cookie pieces. Leave to cool slightly.
Using an electric whisk or a food processor, whip the cream cheese and chilled cream together until thick.
Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Add a third of the cookies, then pour over half the chocolate mixture. Cover with another third of the cookies, then pour over the remaining chocolate mixture. Finish with the remaining cookies. Refrigerate for at least 3 hours.
Turn the cake out onto a plate and sprinkle the top with the shortbread biscuit crumbs.
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Recipe excerpted with permission from Fridge Cakes by Jean-Luc Sady, published by Hardie Grant Books.