Choc crunch cake

Recipe from: 10/1/1997 12:00:00 AM
Ingredients 10
Servings 0
Time 20 minutes plus chilling time

Ingredients

  • 340
    g
    milk chocolate
  • 30
    ml
    golden syrup
  • 140
    g
    butter
  • 170
    g
    cornflakes
  • FILLING
  • 280
    ml
    cream
  • 230
    g
    strawberries, washed, hulled and sliced
  • DECORATION
  • icing sugar for dusting
  • 110
    g
    strawberries
 

Method

10 minutes
 
1. Gently heat the chocolate, syrup and butter in a saucepan until melted. Stir frequently. Then remove from the heat. 2. Place the cornflakes in a large bowl, add the chocolate mixture and stir until thoroughly combined. 3. Grease and line two 20 cm round cake tins. Divide the mixture between the prepared tins. Spread evenly with a palette knife. 4. Chill until set, about 1 to 1 1/2 hours. Once chilled, remove the crunch cakes from the tins. 5. FILLING: Whip the cream until thick and stir in the strawberries. Place one layer of the cake on a flat serving platter and top with cream. Place the remaining cake layer on top. Chill for up to 1 hour. 6. To serve, dust with icing sugar and decorate with extra strawberries. Makes a 20 cm cake.
 

Read more on: dairy
 

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