Chocolate crispy cakes

MAKES 12

150g plain chocolate

75g unsalted butter

2 tbsp golden syrup

150g cornflakes

Preparation : 10 minutes

Chilling :30 minutes

1. Break the chocolate into pieces and put into a heatproof mixing bowl with the butter and golden syrup. Set over a pan of steaming water and leave to melt.

2. Meanwhile, arrange 12 paper muffin cases on a tray or baking sheet. Remove the melted chocolate mixture from the heat and gently stir in the cornflakes until combined.

3. Spoon the mixture into the muffin cases so they are evenly filled and chill for about 30 minutes until firm. Store the cakes in an airtight container in a cool place and eat within 1 week.

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