CHOCOLATE CORNFLAKE GATEAU

Yields6 Servings
 225 g plain chocolate
 100 g cornflakes
 50 g dried apricots, chopped
 50 g flaked almonds
 50 g dried cranberries
 Icing sugar to dust
Filling
 142 ml whipping cream
 Grated zest of 1 lemon
 1 tbsp clear honey
 Fresh berries or fruit of your choice
1

Grease two 20cm sandwich tins; line the base with greased greaseproof paper; break the chocolate into squares and melt in the microwave in 30 second bursts;

2

Put the cornflakes into a large mixing bowl and crush lightly with the end of a rolling pin

3

Add the melted chocolate, chopped apricots, almonds and cranberries and stir until evenly mixed

4

Spoon the mixture into the tins and spread level; chill for at least 2 hours or until set

5

For the filling, whip the cream to soft peaks; fold the grated lemon rind into the cream together with the honey

6

Turn out the cornflake rounds from the tins and peel away the lining paper; put 1 round onto a serving plate and spoon the cream mixture evenly over the surface

7

Arrange the fresh berries or fruit over the cream and top with the other cornflake round; lightly dust with icing sugar and serve

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