This is a more grown up version of my all time favourite Easter recipe, Cornflake Cakes 🙂
I made 8 cakes from this mixture but I made them fairly big and could have easily got 12 normal sized cakes. Going posh made me want to give a bit of decadence though!
Ingredients:
100 g Green & Blacks Maya Gold chocolate
Cornflakes
Mini Eggs (or any other topping you prefer)
1. Melt the chocolate in a bowl over boiling water. Make sure it doesn’t go past the melting point and turn to crumb.
2. When the chocolate has melted, and is lump-free, add the cornflakes! I guessed by eye on the quantity to add – shake some in, stir and fold them into the chocolate then add some more until you get the chocolate coverage that you want 🙂
3. Spoon the mixture into paper cases – I was very generous and made these sophisticated cakes a little larger than normal. I place mine into a cupcake tray for ease of carrying and to keep the cases more rigid while the chocolate sets.
4. As these are more grown up I wanted to have a bit more decadence with these cakes and decided to use 2 Mini Eggs on each cake. Alternative toppings (for non-Easter themes) could be silver balls, wafer flowers (I’m experimenting with those this weekend too!) jelly diamonds or even just a sprinkle of cinnamon to compliment the spices in the Maya Gold chocolate.
5. Place the cakes somewhere cool to set. Don’t put them in the fridge as chocolate shouldn’t be stored that way – it can become tasteless and also too solid to bite into later!
6. When the chocolate has set, serve them to your guests and enjoy a truly decadent and sophisticated treat!
This was the first time I tried making cornflake cakes with Maya Gold chocolate but I’ll definitely be doing it again!
