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Saturday, 30 March 2013

Chocolate Cornflake Cakes


Easter is upon us! I'm not too fussed about the actual holiday, just the ability to eat loads of chocolate and egg-shaped treats! As I'm working tomorrow, I thought today would be a great day to make these little chocolate-y cakes (normally made by my brother, the king of cornflake cakes, but he refused to help) and top them with some mini eggs, to give them that 'easter' feel!


This failsafe recipe is from Nigel Slater, and it produces some of the nicest, sweetest cornflake cakes ever! But be warned - when I say sweet, I mean sweet. Like tooth-achingly, I-may-need-a-trip-to-the-dentist sweet. That's what makes them so great! I've had to make sure I get in there quick and grab one before my brother devours them all.


Recipe (adapted from Nigel Slater):
Makes 9 large/12 small

50g butter
100g dark cooking chocolate
4tbsp golden syrup
75-90g cornflakes (depending on how much chocolatey goo you want at the bottom of the cakes - I'm partial to a lot of goo)
2/3 mini eggs per cake (optional)

1. Line a cupcake tray with cake cases.
2. Melt the butter, chocolate and golden syrup over a low heat.
3. When the chocolate mix is smooth, gently stir in the cornflakes.
4. Spoon the mixture evenly into the cake cases.
5. Place in the fridge to set (we usually put them in the freezer for the first 10-15 minutes - no longer! - and then transfer to the fridge for faster satisfaction).

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