Go Back
+ servings
Chocolate cornflake cakes in a baking tin with mini chocolate eggs on top and around with a pink napkin.
Print Recipe
5 from 4 votes

Chocolate Cornflake Cakes

These chocolate cornflake cakes are insanely crunchy with the crispy quinoa and they are perfect to make for Easter. Whip them up in only 15 minutes!
Prep Time15 minutes
Setting Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 nests
Calories: 108kcal
Author: Sasha Hooper

Equipment

Ingredients

Instructions

  • Place the rinsed and drained quinoa into a frying pan over medium heat. Heat until the water has evaporated and the grains begin to pop, stirring frequently. The quinoa is ready when it has turned golden and smells nutty and fragrant, this should take around 5 minutes. Remove to a large bowl to cool.
    ½ cup quinoa
  • Add the flaked almonds, sesame seeds, cornflakes and a pinch of salt to the toasted and cooled quinoa.
    ½ cup flaked almonds, ¼ cup sesame seeds, 3 cups cornflakes, ⅛ teaspoon fine sea salt
  • Place the chocolate, butter and golden syrup into a small heatproof bowl. Set the bowl on a pan of barely simmering water, ensuring the water doesn't touch the bowl. Stir occasionally until melted. Alternatively melt in the microwave - see notes.
    ¼ cup butter, 7 ounces dark chocolate, 2 ½ tablespoons golden syrup
  • Pour the chocolate mixture over the dry ingredients and mix well until fully incorporated. Press the mixture into the holes of a greased muffin tin or a baking sheet lined with paper cases. Top each nest with a few chocolate eggs and leave in a cool place or fridge to set - they should be ready in around 20 minutes.
    4 ounces miniature chocolate eggs

Notes

  • Nutrition label is for one nest out of a total of 24, excluding the chocolate eggs.
  • We recommend melting the chocolate, golden syrup and butter in a heat proof bowl in the microwave, full power in 20 second bursts stirring after each burst, it'll be smooth and combined in about 1 minute 2o seconds.
  • Feel free to switch out the quinoa, sesame, and flaked almonds for the same volume of cornflakes to make the OG chocolate cornflake cakes.
  • If you wish, make these in muffin cases and make huge ones. 
  • If you wish this recipe to be vegan, just switch out the chocolate and butter for dairy free versions. 

Nutrition

Serving: 1 nest | Calories: 108kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 2.7g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.4g | Cholesterol: 4.5mg | Sodium: 39mg | Potassium: 48.3mg | Fiber: 1.4g | Sugar: 6.8g | Vitamin A: 31.4IU | Vitamin C: 0.7mg | Calcium: 22.5mg | Iron: 1.5mg