So, I’m just catching up on the latest episode of New Girl and thought I’d write a post about my new delicious (even if I do say so myself) creation: Cornflake Cake.
Yesterday I went out for lunch with Mummy Hem and a friend to a popular little place in town. They are known for their awesome cakes and pastries. Unfortunately, I have recently been advised to cut out dairy, gluten and a couple of foods to see if it sorts out my allergies- needless to say I couldn’t eat any of it 😦
What I would have devoured had I been able to is a chocolate cornflake cake. They are seriously amaze balls and full of chocolate gooey-ness. Ugh. Anyway, instead of being super grumps about the fact I couldn’t have any, I decided to create my own gluten and dairy free version.
Let me just be clear IT IS dairy free BUT it contains marshmallows. So unless you know some magical place that sells animal, gelatine-free marshmallows, it IS NOT vegan.
5tbsp of coconut oil
180g of dark chocolate
Melt the coconut oil and marshmallows in a pan on low heat. Once melted, add the chocolate and stir until melted.
Turn off the heat and stir in the cornflakes until covered in the chocolatey mix.
Line a deep sided baking tin with grease proof paper, spoon in the mixture and flatten slightly.
Freeze for 30 mins/ refrigerate for a couple of hours, remove, cut into pieces and enjoy. As my house is freeeeezing, I left it out and it was fine. However, if your fortunate enough to have a warm house then store in an airtight container in the fridge.
This recipe creates a quite chewy but still crumbly cornflakes cake. If you’d like it to be more chewy then I would recommend adding 50-100g more marshmallows.
Hope you like it- give me your feedback if you make it! 🙂