Home Recipes Matt Cross' Rocky Road Fudge Cake (Gluten Free)

Matt Cross' Rocky Road Fudge Cake (Gluten Free)

Matt Cross' Rocky Road Fudge Cake (Gluten Free)

This is a deliciously rich cake from Matt Cross at The Tart Tin. Serve small slices with fresh berries - the fruit will counter balance the richness of the cake.



8 eggs

330g castor sugar

350g dark chocolate 

330g butter

Pinch of salt

330g ground almonds

½ tsp vanilla extract

Ganache Icing:

300ml cream

150g butter

500g chocolate, finely chopped

1 tsp sea salt


  1. Preheat oven to 160°C fan bake.

  2. Lightly grease and line a 23cm springform cake tin with baking paper.

  3. Put eggs and sugar in the bowl of a kitchen mixer and whisk on high speed until very pale and fluffy (at least 7 minutes).

  4. Meanwhile put chocolate, butter and salt in a bowl and microwave on high in 1 minute bursts until melted.

  5. Lower the speed of the mixer and slowly Fold in the ground almonds and vanilla.

  6. Pour into prepared tin and bake until cracks appear on the top of the cake, about 1 hour and 20 minutes. Remove from oven and cover with a clean damp towel. This prevents a 'lid' forming. Leave to cool completely.

  7. When cool, remove cake from the cake tin and trim the edges with a sharp knife. Decorate with the chocolate ganache. Leftover cake crumbs can be used as an additional topping: 
    1. Preheat oven to 60°C. Line a baking tray with baking paper.
    2. Combine offcuts and equal quantity of raw almonds on the tray and dry in the oven overnight until the cake is crunchy.
    3. Grind in the food processor until to consistency of crumbs. Keep in an airtight container, where it will keep for months.


Put the cream and butter in a saucepan over medium heat and whisk in the chocolate until completely melted. Alternatively, put all ingredients in a bowl and melt in the microwave on high, stirring every 2 minutes. Stir in sea salt to taste.

Note: Any left over ganache will keep for 2 weeks in an airtight container in the fridge. Simply microwave to melt before using.

The fudge cake will keep in an airtight container in a cool spot (not the fridge) for over two weeks. Bring it to room temperature to serve. Alternatively, make ahead and freeze for up to two years in the freezer.


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