These easy crispy chocolate cakes are perfect to make with the kids this Easter Holiday.
225g/8oz plain chocolate, broken into piece
2 tbsp golden syrup
75g/3oz cornflakes or shredded wheat
Mini chocolate eggs to decorate
1) Line a 12-hole fairy cake tin with paper cases.
2) Melt the chocolate, golden syrup and butter in a bowl set over a pan of gently simmering water, (careful not to let the bottom of the bowl touch the water). Stir the mixture until smooth.
3) Remove the bowl from the heat and gently stir in the cornflakes / shredded wheat until all of the cereal is coated in the chocolate.
4) Divide the mixture between the paper cases and press chocolate eggs into the centre of each nest. Chill in the fridge for 1 hour, or until completely set.