Easy Cakes > Chocolate Crispy Cakes 28 February 2006Posted by cath in cakes and treats, easy, Recipes.
Everyone loves these cakes, but I’m posting this recipe especially for Col…these cakes take around 10 minutes to make, after about an hour in the fridge they are ready to eat!
Basic Recipe makes about 12 cakes.
200g Good Quality Chocolate – this can be Dark Chocolate (min 60% cocoa solids), Milk Chocolate or White Chocolate – it should be broken into small pieces of roughly the same size.
1 tbsp butter
1 tsp golden syrup
80-90g Cornflakes (roughly)
- Place the chocolate pieces, butter and syrup in a heatproof bowl.
- Place the bowl on top of a saucepan of barely simmering water (make sure the bowl does not touch the water in the pan)
- For white chocolate and/or AGA cooks – boil an inch or so of water in a saucepan, remove it from the heat then place your heatproof bowl on top to melt the ingredients together. The heat from the water should be sufficient to melt everything.
- Alternatively you can put the bowl in the microwave for 2-3 minutes, in short 30s bursts, stirring each time. When almost fully melted, stop heating and stir well until smooth – the heat of the bowl and mixture should help melt the last few bits of chocolate.
- Melt the chocolate, butter and syrup: stir until most of the chocolate is melted and smooth, then remove the bowl from the heat (take it off the saucepan!) and continue stirring until the larger chunks of chocolate are melted and the mixture is smooth.
- Add the cornflakes, 1 handful at a time, stiring until they are all thoroughly coated. Then add another handful and repeat until you have a good thick coating on the cereal – you may have to add more or less cornflakes depending on the amount of butter and syrup you added to the chocolate initially.
- Place a heaped tablespoon of mixture into each paper case (or place them all on a buttered baking sheet) and refrigerate until set.
Valrhona Grand Cru Noir Manjari Gastronomie Chocolate (64% cocoa) makes luxury dark chocolate crispies.
Other cereals could be used instead of cornflakes.
To make much stickier and sweeter versions of the same cakes:
- To go with Dark Chocolate, add up to 50g of butter and/or 4 tablespoons of golden syrup to the chocolate and melt together.
- With Milk/White Chocolate add up to 25g butter and/or 1tablespoon of golden syrup to the chocolate.
- Experiment with other combinations: use different syrups, add dried fruit or nuts, other cereals etc.
Be careful about adding syrup and butter to the White Chocolate cakes – as white chocolate is already much sweeter and more buttery…
When using additional sugar and butter, more cornflakes are usually needed to complete the mix.
Tip # 1: Be careful when melting chocolate! If the bowl is warm and most of the chocolate is melted, REMOVE FROM THE HEAT (this means taking it away from the saucepan and hot water) and continue to stir, allowing the chocolate to melt gently.
Overheating the chocolate will produce a grainy texture. It will look dry and thick rather than glossy and smooth. There is nothing much that can be done with overheated chocolate – for cooking anyway, so start again with a fresh batch.
White chocolate is much more sensitive to heat, so take extra care when melting it.
Tip #2: Microwaving chocolate – be careful not to microwave chocolate for long blasts (more than 30 seconds) as chocolate pieces appear to remain whole and unmelted, but in fact they will hold their shape until you stir them smooth and so they could easily overheat.
Tip #3: Don’t let any water come into contact with chocolate that you want to melt, the bowl and spoon must be completely dry. Don’t add any cold liquids (i.e. extra syrup) to the chocolate once it’s melted. Additions at this time will also produce a grainy texture as they will cause the chocolate to cool suddenly.
What to do with chocolate that has overheated/become grainy?
I’m just about to try some as a chocolate spread on toast…will let you know how that goes (hmm – OK but not very easy to do!). Also melting into cream can usually recover slightly overheated chocolate, but won’t help make these cakes!
You can now print this recipe from here