Ingredients
Chocolate cornflake mixture
- 3.5 cups plain cornflakes about 100 g
- 7 oz semisweet chocolate about 200 g, finely chopped
- 2 tbsp unsalted butter about 30 g
- 1.5 tbsp golden syrup about 30 g
Equipment
- 12-cup muffin tin
- 12 paper cake cases
- Large heatproof bowl
- Small saucepan
- Spatula
- Measuring cups, spoons and kitchen scale
Instructions
Melt, fold and set
- Place twelve paper cake cases in a 12-cup muffin tin so they are ready before the chocolate melts.
- Put the chopped chocolate, butter and golden syrup in a dry heatproof bowl set over a saucepan of barely simmering water. Keep the bowl above the water, stir gently and heat for about 5 minutes, until smooth. Remove from the heat.
- Add the cornflakes in two or three batches. Fold gently with a spatula until the flakes are evenly coated, keeping them as intact as possible.
- Divide the mixture among the twelve cases and press each mound only lightly so the flakes still look distinct.
- Refrigerate for about 60 minutes, until each cake is firm in the center. Serve in the paper cases. Keep leftovers covered in a cool place, or refrigerate if the room is warm.
Notes
Use plain cornflakes and a dry bowl. Melting time and setting time are estimates; check that the coating is smooth before folding and firm in the center before serving. Chocolate and cereal allergens vary by brand; read the packages. Contains butter and may contain milk depending on the chocolate.