Chocolate Dessert

Chocolate and tahini rocky road

Name: Chocolate and tahini rocky road recipe
Yield: 6
Ingredients: 300g dark chocolate with 70% cocoa solids, broken into squares; 150g butter, cubed; 4 tbs golden syrup; 150g digestive biscuits; 100g nuts (we used a mix of unsalted shelled pistachios, pecans and cashews); 75g sweetened dried cranberries; 2 tbs tahini

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by John Gregory-Smith

May 20, 2022

“This recipe is based on a Turkish dish called mosaic cake, named in reference to the beautiful pattern. Think chocolate and biscuit fridge cake, although my version is a bit more grown up.” – John Gregory-Smith

300g dark chocolate with 70% cocoa solids, broken into squares
150g butter, cubed
4 tbs golden syrup
150g digestive biscuits
100g nuts (we used a mix of unsalted shelled pistachios, pecans and cashews)
75g sweetened dried cranberries
2 tbs tahini

Method

1.

Melt the chocolate with the butter and syrup in a heatproof bowl set over a simmering pan of water.
2.

Meanwhile, using your hands, scrunch the digestive biscuits into little pieces or put them in a small paper bag and crush them with a rolling pin. You want a fine rubble. Pop the rubble into a mixing bowl. Roughly chop the nuts and add them to the bowl, then add the cranberries. Mix together.
3.

Add two-thirds of the chocolate and mix well to combine. Transfer to a lined 23cm square baking pan. Even the mixture out and press it down gently with the back of a spoon.
4.

Pour the remaining chocolate over the top of the rocky road and spread it evenly. Drizzle over the tahini. Using a skewer, swirl the tahini into the chocolate. Pop the whole thing into the fridge for 2 hours 30 minutes-3 hours to firm up. Remove from the tin and cut into 12 squares. Pile them onto a plate and dive in.