Ingredients
Cornflake cakes
- 200 g milk chocolate about 7 ounces, chopped; use dark chocolate for a less-sweet version
- 75 g unsalted butter about 5 tablespoons
- 2 tablespoons golden syrup
- 150 g plain cornflakes about 6 cups
- 2 tablespoons sprinkles or mini chocolate candies optional
Equipment
- 1 12-hole muffin tin
- 12 paper cupcake cases
- 1 medium saucepan
- 1 large mixing bowl
- 1 silicone spatula
Instructions
Method
- Line a 12-hole muffin tin with paper cases. Measure the cornflakes into a large mixing bowl so the chocolate mixture can be added immediately.
- Put the chopped chocolate, butter, and golden syrup in a medium saucepan. Warm over very low heat, stirring constantly, until smooth. Remove from the heat as soon as the final chocolate pieces melt.
- Pour the warm chocolate mixture over the cornflakes. Fold slowly with a silicone spatula, lifting from the bottom, until the flakes are evenly coated without being crushed.
- Divide the mixture among the 12 paper cases, mounding it lightly rather than packing it down. Add sprinkles or mini candies, if using.
- Refrigerate for about 2 hours, or until the chocolate is firm. Let the cakes stand at room temperature for 5 minutes before serving if they are very cold.
Nutrition
Serving: 1 cake (1/12 batch)Calories: 190kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 14mgSodium: 85mgPotassium: 90mgFiber: 1gSugar: 15g
Video
Notes
For crisp cakes, start with fresh cornflakes and fold rather than stir hard. Store the set cakes in an airtight container in the refrigerator for up to 5 days; allow them to soften for a few minutes before eating. Nutrition is an estimate and will vary with the cereal, chocolate, and decorations used.
