Name: Choc crunch cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 0 serving
Cuisine: Chocolate
Ingredients: 340.00 g milk chocolate; 30.00 ml golden syrup; 140.00 g butter; 170.00 g cornflakes; 280.00 ml cream; 230.00 g strawberries washed, hulled and sliced; decoration GROUPING; icing sugar for dusting; 110.00 g strawberries

Recipe Disclaimer

Tap for method

Ingredients (9)

340.00 g	milk chocolate
30.00 ml	golden syrup
140.00 g	butter
170.00 g	cornflakes

FILLING

280.00 ml	cream
230.00 g	strawberries — washed, hulled and sliced
	decoration — GROUPING
	icing sugar — for dusting
110.00 g	strawberries

Tap for ingredients

Method:

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.