I’m new at this making cakes malarkey but my eldest son (three in July) has just rumbled that those things I buy in cafes can be made at home and who can resist a lisped request for rithe crithpy caketh?
Surely this can’t be too hard, how difficult can stirring rice crispies into chocolate goo be? But what is the chocolate goo? Call me a novice, but I had no idea. After a few disasters I realised the missing childhood ingredient was Golden Syrup. That with a melted bar of Green&Black, for an element of sophistication (ha!) was the answer. I used their milk chocolate as it was all my local shop had, but imagine it would be doubly delicious with Mayan Gold or something a bit more unusual.
I pimped up these cakes a little by putting them into individual heart-shaped baking tins lined with cling film, making sure the crispies were squashed in and compact so the edges would be solid. I was quite pleased with the results and reckon you could use any shaped tin to add a new dimension.
Chocolate Rice Crispy Cake
Start to finish - 20 minutes plus 30 minutes in the fridge
100g chocolate
8 tablespoons golden syrup
100g rice crispies
Makes 20 small cakes
•Add the chocolate and golden syrup to a glass bowl sitting on top of a sauce pan of simmering water.
•Once the chocolate and golden syrup has melted, add the rice crispies and stir in.
•Put the mixture into the biscuit/cake tins which you have already lined with cling film – just pop a square of cling film on them, making sure there is plenty hanging over the edges. Crunch the mixture down a bit so you get a good solid shape.
•Put in fridge for at least half an hour.
•Before serving remove from tins by pulling cling film up.
If you like this, try these...
Coconut macaroons
Banana and chocolate bread
8 Apple cake
Surely this can’t be too hard, how difficult can stirring rice crispies into chocolate goo be? But what is the chocolate goo? Call me a novice, but I had no idea. After a few disasters I realised the missing childhood ingredient was Golden Syrup. That with a melted bar of Green&Black, for an element of sophistication (ha!) was the answer. I used their milk chocolate as it was all my local shop had, but imagine it would be doubly delicious with Mayan Gold or something a bit more unusual.
I pimped up these cakes a little by putting them into individual heart-shaped baking tins lined with cling film, making sure the crispies were squashed in and compact so the edges would be solid. I was quite pleased with the results and reckon you could use any shaped tin to add a new dimension.
Chocolate Rice Crispy Cake
Start to finish - 20 minutes plus 30 minutes in the fridge
100g chocolate
8 tablespoons golden syrup
100g rice crispies
Makes 20 small cakes
•Add the chocolate and golden syrup to a glass bowl sitting on top of a sauce pan of simmering water.
•Once the chocolate and golden syrup has melted, add the rice crispies and stir in.
•Put the mixture into the biscuit/cake tins which you have already lined with cling film – just pop a square of cling film on them, making sure there is plenty hanging over the edges. Crunch the mixture down a bit so you get a good solid shape.
•Put in fridge for at least half an hour.
•Before serving remove from tins by pulling cling film up.
If you like this, try these...
Coconut macaroons
Banana and chocolate bread
8 Apple cake
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