Kids love chocolate cornflake cakes and so do the grown-ups. So we thought: why not make an adult version to eat as a petit four after dinner with an espresso? And because they are made with 60-70% cocoa solid chocolate, the children won’t eat them all.
100g of 60-70% dark chocolate, broken into squares
3 tablespoons golden or maple syrup
1. Make the chocolate sauce: Place the butter, chocolate and golden (or maple) syrup in a saucepan and melt over a low heat (you can also melt it in the microwave).
2. Add the cornflakes and stir gently (you may not need all of them).
3. Arrange small paper cases onto a tray and fill each with the mixture. Leave to cool in the fridge.
Recipe variations and tips
– You can use non-branded cornflakes for these: you don’t have to buy the most popular version. It’s the crunch you want, let the good quality chocolate do the rest.
– Use flavoured chocolate: chilli, orange, nut, rose-flavoured etc.
– The chocolate cornflake cakes keep well in a covered container in a cool place for up to 3 days.
– Make double the quantity of chocolate sauce, put the extra in a Kilner jar in the fridge and drizzle it over pancakes (if it firms up warm it gently in a non-stick saucepan).
This is a great recipe (if you can even call it that) to save you making dessert.
The word petit four means ‘small oven’ because they were made in a small oven next to the main, larger oven.
Photograph copyright foodpixies.com