Chocolate Cornflake Cakes |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A really trendy version of the infants’ cookery class staple. Yet, by topping the crunchy breakfast cereal base with the richest truffle, you can produce something much more upscale. Molecular gastronomy it ain’t, but I defy anyone to say it’s not ground-breaking! Read more ! Ingredients:
the base |
150 grams (7/8 cup) cornflakes |
50 grams (1.765 ounces) chopped toasted hazelnuts |
50 grams (1.765 ounces) raisins soaked in grand marnier |
100 grams (3 1/2 ounces) best quality dark chocolate |
50 grams (1.765 ounces) ready to eat apricots |
the topping |
350g (12.3 ounces) chocolate |
350ml (11.8 ounce) whipping cream |
1tsp cinnamon |
Directions:
1. Melt the chocolate - Melt the 100g of chocolate, mix with the hazelnuts raisins, chopped apricots and the cornflakes.
2. Spread the mixture - Spread the mixture into the base of a six-inch spring-loaded cake tin, or similar size lined, deep tray.
3. Whip the cream - Whip the cream to the ribbon stage, that is, until it leaves the trail of the whisk. Whisk in the cinnamon.
4. Fold in the chocolate - Fold in the melted chocolate. Mix to amalgamate leaving a smooth truffle-like consistency. Pour on to the cornflake base.
5. Leave to set and serve - Leave to set for at least four hours. Dust with cocoa and serve.
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