Nigella’s Chocolate Caramel Crispy Cake

The other day when I was holding the remote control switching from one channels to another, Nigella’s Feast on Channel 11 caught my eyes. It’s all about chocolate, from the delicious and simple old-fashioned chocolate cake with a thick chocolaty frosting, to chocolate cheesecake and chocolate caramel crispy cakes. The crispy cakes seems fuss free and I have some Mars bars sitting in the fridge, so why not try to make some for CNY?Nigella Lawson Chocolate Caramel Crispy Cake

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin paper

Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.

Fill the mini muffin papers with the mixture using two tablespoon and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

It took me less than one hour from scratch. These little crispy cake in muffin cup hands up those who have a weakness of chocolates. You can try doing it at home too!


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