Tuesday, February 28, 2006

Easy Cakes > Chocolate Crispy Cakes

Chocolate Crispy Cakes

Everyone loves these cakes, but I'm posting this recipe especially for Col...these cakes take around 10 minutes to make, after about an hour in the fridge they are ready to eat!

Makes about 12 cakes.

100g Good Quality Chocolate - this can be Dark Chocolate (min 60% cocoa solids), Milk Chocolate or White Chocolate - it should be broken into small peices of roughly the same size.
70g Cornflakes (roughly)


  1. Melt the chocolate in a heatproof bowl suspended over a saucepan of barely simmering water, stir until nearly smooth, then remove from the heat and continue stirring until smooth.
  2. Alternatively you can put the bowl in the microwave for 2-3 minutes then stir until smooth - the heat of the bowl and mixture should help melt the larger bits of chocolate.
  3. Add the cornflakes and stir until they are all thoroughly coated.
  4. Place a heaped tablespoon of mixture into each paper case (or place them all on a buttered baking sheet) and refrigerate until set.
Valrhona Grand Cru Noir Manjari Gastronomie Chocolate (64% cocoa) makes luxury dark chocolate crispies.
Other cereals could be used instead of cornflakes.

For stickier, sweeter versions of the same cakes:

  1. To go with Dark Chocolate, add up to 50g of butter and/or 4 tablespoons of golden syrup to the chocolate and melt together.
  2. With Milk Chocolate add up to 25g butter and/or 1tablespoon of golden syrup to the chocolate
Be careful about adding any syrup or butter to the White Chocolate cakes - as white chocolate is already much sweeter and more buttery...


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