Chocolate Cornflake Cakes with Rice Crispies
These chocolate cakes are thick and gooey with a nice crunch. An indulgent mid-day snack that the whole family will love. It’s a great addition to school lunch boxes.
Servings: 12 pieces
Calories: 241kcal
Equipment
- Rolling pin or meat mallet
- 2.5” biscuit Cutter, cookie cutter, and paper or silicone cupcake liners.
Ingredients
- 2 cups cornflakes
- 1 cup rice crispies a.k.a rice cereal
- ⅓ cup toasted almonds
- ¼ cup desiccated coconut unsweetened + more to garnish
- 300 g Dark chocolate chopped
- 6 tablespoons corn syrup
Instructions
- Line a large rimmed baking sheet with parchment paper. Set aside
- Place a saucepan with water over medium-low heat and bring to a simmer.
- Place the chocolate into a large heat-proof bowl. Place over the simmering pot making sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate melts completely.
- Stir in the corn syrup, and a pinch of salt.
- Meanwhile, place the cornflakes and toasted almonds into separate ziplock bags, ensuring they lay flat without overlap. Seal the bags, then put them between a kitchen towel or thick cloth. Using a wooden rolling pin or meat mallet, gently roll over the cereal until the cornflakes are crushed. Next, pound the bag of almonds.
- Combine the cornflakes, rice crispies, and crushed almonds in the larger zip-lock bag.
- Using a wooden spoon or rubber spatula, stir the cornflakes and crushed almonds into the melted chocolate mixture, ⅓ cup at a time. Mix until the cornflakes are thoroughly coated with chocolate. Keep adding until you are satisfied with the chocolate/cornflakes and rice crispies ratio.
- Place a 2.5” Diameter biscuit cutter or cupcake liner on the lined sheet. Add a tablespoon full of the mix into the center of the cutter. Press down slightly with a slightly greased hand or the back of the spoon to make a thick cake round.
- Gently pull the cutter by the handle or sides to release the cakes while supporting the cake with the back of the spoon. Continue with the rest of the mix until there is nothing left in the bowl.
- Place the sheet in the refrigerator to chill for at least 60 minutes.
- Place the desiccated coconut into a flat dinner plate or bowl. Set aside
- Once the cakes are chilled and firm, roll the edges over coconut shreds and onto a serving platter. (For the coconut shreds to easily stick, brush corn syrup or honey around the cakes before rolling them in). Enjoy!
Notes
- To be safe, when melting the chocolate, remove the pot from heat and stir the chocolate at intervals until it’s completely melted.
- Lightly grease the inside biscuit rounds before adding the mix. This will help in a quick release.
- I like my cakes thick and slightly hardened, so I pressed down firmly. If you don’t like this method, Follow the steps below:
- Use the palm of your hands to crush the cornflakes slightly. Mix the crushed almond, rice crispies, and almonds in the ziplock bag
- Add into the melted chocolate bowl, ⅓ cup at a time, until you reach the desired cornflake-chocolate ratio you want.
- Use a cookie scoop to spoon the mixture into a cupcake liner or mold (better to place the liners in a muffin tin to hold their shape). Top with the shredded coconuts, and refrigerate until set (up to 60 minutes).
Nutrition
Serving: 1 | Calories: 241kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 228mg | Fiber: 4g | Sugar: 15g | Vitamin A: 248IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 5mg
