Grown up Easter crispy cakes with chilli and chocolate
Isn't making crispy cakes the ultimate culinary childhood ritual?! And at Easter time I see my Facebook feed flooded with lovely shots of chocolately fingers and mini eggs, in sticky, delicious nests. The most ordinary recipe that can tempt almost everyone!
But I fancied something more grown up for Easter this year. Raspberries for eggs and rich dark chocolate. The easiest way to mature this simple recipe is to lose the paper cake cups. Use a metal muffin baking tray and set the cakes in the freezer for half an hour, before transferring to the fridge. Then pop them out with a spoon and serve on a nice cake stand. Goodbye kids birthday party, hello afternoon tea ;)
Ingredients: (Makes 12 cakes)
- 100g bar dark cooking chocolate
- One generous handful of granola
- 60g fruit & nut mix - raisins, dried blueberries, pine nuts
- 2 tablespoons of golden syrup
- 2/3 raspberries per cake
- a pinch of chilli flakes
- crushed meringue to sprinkle
Melt your chocolate slowly or it will burn! Break your bar into even small pieces and melt in a bowl over a steaming pan of hot water on the hob or for 30 seconds at 900W in the microwave at a time. Stir gently but consistently to help the chocolate melt evenly.
Add your granola, dried fruit and nuts and a pinch of the chilli flakes. Stir together until every piece is coated in chocolate. Add 2 tablespoons of golden syrup and mix together. Dollop in equal portions into your baking tray, top with raspberries, add a sprinkle of crushed meringue and extra chilli flakes if you are brave!
Set in the freezer for half an hour then transfer to the fridge for another half an hour.
Eat.
What is your absolute must make for Easter? I am determined this year to branch out on my cooking skills other than melting chocolate!