Today’s recipe is again a dessert – or rather, a snack item, I should say. One recipe that I had got from my scrap collection. It had a rather strange name. I guess it’s referred to as a cake because it sets in a loaf pan, but no baking is involved whatsoever. It is just a little bit of cooking, mixing and setting, that’s it – so simple! I know – the words “crunchy” and “cake” don’t seem to go along with each other. But then when I tried out this recipe, it did look like a cake and it was crunchy. A yummy snack, at its best. I had made this as a dinner dessert and it remained for the next day lunch dessert as well. What I liked in this is that the cornflakes – which give it the crunchy element – remained crunchy in-spite of being in the fridge.
I know the picture doesn’t look great – I was trying to photograph with the 50mm lense and thought the pics were good, but once I opened on my system, they actually were blurred!!! 🙁 Time to test my eyesight, I suppose…
- 200 gm cooking chocolate (I used 56% cocoa)
- 50 gm butter plus more for greasing pan
- 100 gm cornflakes
- 3 tbsp honey
- Butter a small loaf pan generously and keep aside.
- In a saucepan, melt the chocolate and butter until smooth and there are no lumps.
- Add the honey and mix well.
- Add the cornflakes and stir vigorously till the cornflakes gets coated well with the chocolate.
- Take the pan off from the flame and transfer the mixture into the loaf pan.
- Flatten up the top and leave to cool.
- Wrap in cling film and leave it in the refrigerator till well set.
- For serving, run a knife slowly on the sides of the pan and push it on to a plate. Slice and serve!