Make These Luxury Dark Chocolate Cornflake Cakes With Toasted Pecans
Upgrade your classic cornflake cakes with a delicious grown-up twist
These moreish cornflake cakes are unlikely to hang around for long, but if stored in the fridge they will keep for up to two weeks.
Ingredients
- 50g unsalted butter
- 100g dark chocolate, broken into pieces
- 3 tbsp golden syrup
- 75g cornflakes
- 50g pecans, toasted
- A pinch of Maldon Salt
Method
Place the butter, chocolate and golden syrup into a heatproof bowl and place onto a pan of simmering water. Heat this gently until the chocolate, butter and golden syrup melt together to a smooth mixture. Set aside to cool slightly.
In a separate bowl mix together the cornflakes and toasted pecans. Pour the slightly cooled chocolate mixture over the cornflakes and mix well together so everything is evenly coated.
Place 12 cupcake cases onto a tray and carefully fill them with the mixture. Once filled, place into the fridge and allow them to set for roughly 30 minutes. Before serving, sprinkle over some Maldon Salt and enjoy!
Recipe by maldonsalt.com
