This recipe is for dark chocolate corn flakes cakes but a more luxury version with the inclusion of toasted pecans and a sprinkle of Maldon Salt. If stored in the fridge, these will keep for up to two weeks.
- Place the butter, chocolate and golden syrup into a heatproof bowl and place onto a pan of simmering water. Heat this gently until the chocolate, butter and golden syrup melt together to a smooth mixture. Set aside to cool slightly.
- In a separate bowl mix together the cornflakes and toasted pecans. Pour the slightly cooled chocolate mixture over the cornflakes and mix well together so everything is evenly coated.
- Place 12 cupcake cases onto a tray and carefully fill them with the mixture. Once filled, place into the fridge and allow them to set for roughly 30 minutes. Before serving, sprinkle over some Maldon Salt and enjoy!