Rocky-road cake



Ingredients 10
Servings 10
Time 20 minutes

Ingredients

  • 125
    g
    butter
  • 125
    g
    castor sugar
  • 2
    eggs
  • 30
    ml
    syrup
  • 270
    g
    self-raising flour
  • 150
    ml
    Nestlé Ideal Evaporated Milk
  • 30
    ml
    cocoa
  • 50
    g
    pecan nuts
  • 100
    g
    marshmallows
  • 100
    g
    milk chocolate
 

Method

50 minutes
 
Cream butter and sugar together until light. Add eggs and syrup and beat well.
Fold in flour and 125 ml evaporated milk.
Place half the mixture in a clean bowl and add remaining evaporated milk and cocoa. Mix gently until well combined.
Drop alternate spoonfuls of chocolate and vanilla mixture into a greased 22cm spring-form pan. Run a knife through the mixture to create a marbled effect.
Bake at 180 °C in preheated oven for 45 minutes.
Remove from oven and sprinkle with marshmallows and pecans.
Return to oven and bake for a further five to 10 minutes, until cake is cooked through and the marshmallows have melted.
Cool, then remove from pan and drizzle with melted chocolate.
 

Read more on: bake
 

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