Chocolate Cornflake Cakes
Chocolate Cornflake Cakes are a popular childhood treat, especially at Easter time, otherwise known as Chocolate Easter Nests.
Servings: 15
Calories: 177kcal
Ingredients
- 250 g chocolate milk or dark, or a mixture of both
- 80 g butter
- 4 tbsp golden syrup optional
- 150 g cornflakes
- Mini Eggs to decorate or your choice of decoration
Instructions
- Break the chocolate up and place in a heatproof bowl with the butter and golden syrup (if you are using).
- Melt the chocolate and butter together. Use either a microwave or melt by placing the bowl over some simmering water. Take extra care not to over heat the chocolate or it will be too thick to pour over the cornflakes.
- Pour the melted chocolate over the cornflakes and gently mix until they are all coated. Take care not to crush the cornflakes.
- Transfer the mixture to cupcake cases, or into a larger baking tin, or a combination of both.
- Decorate with Mini Eggs or your choice of topping.
- Leave to set in the fridge for at least 20 to 30 minutes.
Video
Notes
Store the chocolate cornflake cakes in an airtight container for up to 5 days (should they last that long before being scoffed!)
Nutrition
Serving: 1 | Calories: 177kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 110mg | Potassium: 66mg | Fiber: 1g | Sugar: 14g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 3mg
