Chocolate Crispy Cakes
This Chocolate Crispy Cakes recipe is a handy little treat for a hot South African Christmas, when switching on the oven is the last thing you want to do. Puffed rice cereal gets a coating of milk chocolate, butter and golden syrup, then sets in paper cases in the fridge. The result is crisp, chocolatey and easy to share.
Make a batch before the Christmas lunch preparations begin and keep it chilled until you need it. Children can help fold in the cereal and spoon the mixture into cases once the bowl is cool enough to handle. Serve small portions alongside fresh cherries or sliced summer fruit, and bring out only a few at a time if you are eating outdoors.
Ingredients
Instructions
- 1Line a 12-hole standard muffin tin with paper cases. Measure the cereal into a large, dry mixing bowl.
- 2Put the chocolate, butter and golden syrup in a dry heatproof bowl. Set it over a saucepan containing a little barely simmering water, making sure the bowl does not touch the water.
- 3Stir gently for 3–5 minutes, until the chocolate and butter have melted and the mixture is smooth. Keep the heat low and avoid getting water or steam into the chocolate.
- 4Remove the bowl from the saucepan and wipe its underside dry. Let the mixture stand for 2 minutes; it should still be fluid but not piping hot.
- 5Pour the chocolate mixture over the cereal. Fold gently with a spatula until the cereal is evenly coated, taking care not to crush it.
- 6Divide between the 12 paper cases. Press each mound lightly with the back of a spoon so it holds together, without packing it tightly.
- 7Refrigerate for about 60 minutes, or until firm. The chilling time is additional to the preparation and cooking times.
- 8Lift the cakes out of the tin and serve chilled. Keep any cakes you are not serving in a covered container in the fridge.
Nutrition (per serving)
- Calories
- 159 kcal
- Carbohydrates
- 20.4 g
- Protein
- 1.9 g
- Fat
- 7.7 g
- Saturated fat
- 4.8 g
- Sugar
- 11.5 g
- Fibre
- 0.6 g
- Sodium
- 90 mg
- Cholesterol
- 12 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make these the day before Christmas and refrigerate in an airtight container once set. They are best within 3 days, while the cereal is still crisp.
- For an outdoor lunch, carry them in a cooler box with ice packs and put out small batches in the shade. Chocolate softens quickly in summer heat.
- Add a small pinch of festive sprinkles to each cake before chilling, if you like. Decorations are not included in the nutrition estimate.
- Use paper cases rather than placing the mixture directly into the tin; they make lifting, storing and sharing much easier.
Frequently asked questions
Can I use dark chocolate instead?
Yes. Replace the milk chocolate with the same weight of dark chocolate for a less sweet, firmer cake. Keep the other quantities unchanged.
Can I use cornflakes?
Yes, but they give a chunkier texture and take up more space. Start with 100 g and fold in up to another 20 g if there is enough chocolate mixture to coat them. You may need a few extra paper cases.
Are these gluten-free?
Not automatically. Some puffed rice cereals contain barley malt, which contains gluten. Use a cereal labelled gluten-free and check the chocolate, syrup and any decorations too.
