Ingredients
Chocolate cornflake cakes
- 150 grams chocolate Use 75 grams milk and 75 grams dark chocolate, chopped.
- 60 grams unsalted butter Cut into small pieces.
- 2 tablespoons golden syrup For a glossy coating that holds the flakes together.
- 120 grams plain cornflakes Choose crisp, unsweetened flakes.
- 1 pinch fine salt Optional, to balance the sweetness.
Equipment
- 1 12-cup muffin tin To hold the paper cases upright.
- 12 paper cupcake liners Standard size.
- 1 Small saucepan For gentle melting.
- 1 Large mixing bowl For coating the cornflakes.
- 1 Silicone spatula For stirring and folding.
- 1 Kitchen scale For the chocolate, butter and cornflakes.
Instructions
Make and chill
- Line a 12-cup muffin tin with 12 paper cupcake liners.
- Put the chopped chocolate, butter and golden syrup in a small saucepan. Warm over the lowest heat, stirring constantly, just until smooth. Remove from the heat immediately so the chocolate does not scorch.
- Put the cornflakes in a large mixing bowl. Pour the warm chocolate mixture over them, add the pinch of salt if using, and fold gently with a silicone spatula until the flakes are evenly coated without crushing them.
- Spoon the mixture evenly into the 12 lined cups, pressing each mound very lightly so it holds together while keeping the flakes airy.
- Refrigerate for 45–60 minutes, until the chocolate is firm. Serve cold or let stand for 5 minutes for a slightly softer bite.
Video
Notes
Cost basis: Approximate US$4.20 for 150 grams chocolate, $0.70 for butter, $0.75 for golden syrup, $1.75 for cornflakes and $1.00 for 12 liners and pantry salt: US$8.40 total, or US$0.70 per cake. Local prices vary.
Storage: Keep in an airtight container in the refrigerator for up to five days. Let stand briefly before serving if very firm. Do not leave the chocolate cakes in a warm room where the coating can soften.
Chocolate: The half milk, half dark blend keeps the cakes sweet without hiding the cornflake crunch. Chop the chocolate evenly for gentle melting.
