My chocolate cornflake cakes went down very well with my boyfriend, so well I didn’t get many. I decided to make some just for me, and to ensure they were safe from him I used chilli chocolate and extra chilli flakes! I’d found the other ones a little too sweet, and I thought the golden syrup might clash with the chilli a bit so I used honey instead. They were a delicious and more grown-up take on the traditional cornflake cakes.
Chilli chocolate – 100g (broken into small pieces)
Butter – 25g
Honey – 1 tablespoon
Chilli flakes – ½ teaspoon
Cornflakes – 35g
Equipment: Saucepan, glass mixing bowl, spatula, paper cupcake cases (c.6)
- Add the chocolate, butter, honey, and chilli flakes to the mixing bowl and place it over the saucepan full on boiling water.
- Keep the water boiling until the chocolate is melted and stirred into all the other ingredients.
- Stir in the cornflakes until well coated.
- Spoon into the cupcake cases and put in the fridge to set.