The chocolate girl

Two tone crispy cakes.

These are quick and easy and the kids will love them. Why not get them involved, they're perfect for a rainy afternoon activity!

Ingredients

White layer

55g/2oz butter, plus extra for greasing

1 tbsp golden syrup

150g/5oz white chocolate, broken into small pieces

55g/2oz toasted rice cereal

Dark layer

55g/2oz butter

2 tbsp golden syrup

120g/4oz plain chocolate, broken into small pieces

75g/two and a half ounces, toasted rice cereal

Method

Grease a 20cm/8" square cake tin and line with silicone paper.
To make the white layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the white chocolate to the melted butter and stir until melted, then add the golden syrup and stir in. Remove from the heat and stir in the rice cereal until it is well combined. Press into the prepared tin and smooth the surface. Set aside.
To make the dark layer - melt the butter in a bowl, set over a saucepan of gently simmering water, add the dark chocolate and stir until melted, then add the golden syrup and stir in. Remove from heat and stir in the rice cereal. Pour over the hardened white chocolate layer, leave to cool, then chill until hardened.
Turn out of the cake tin and cut into small squares, using a sharp knife.

Comments

Popular posts from this blog

Toblerone Mousse. The honey and almond nougat in a Toblerone gives this mousse a pleasant and morish twist. Ingredients 200g/7oz Toblerone, 425ml/ 3/4 pt double cream, the whites of 3 medium eggs. Plus, extra double cream and Toblerone triangles for decoration. Method Melt the Toblerone in a bowl over a pan of just-boiled water. Whip cream using an electric hand whisk until it just holds its shape. Fold cream into the chocolate using a metal spoon. Whisk the egg whites until stiff. Fold the stiff egg whites into the chocolate-cream mixture until completely blended in. Divide between six glass bowls or dollop into one big one. Then chill in the fridge for at least an hour. Decorate with swirls of whipped double cream and a Toblerone triangle before serving.

Cake pops. These are fun, quick and easy. They are great for kids parties and by putting them in cake pop bags, they can take the place of the hastily serviette wrapped birthday cake in the party bag. You will need either a silicone cake pop tray or an electric 3 in 1 cake maker. Ingredients 120g/4oz cake margarine 120g/4oz caster sugar 2 eggs 120g/4oz self-raising flour few drops of vanilla essence tablespoon warm water 200g chocolate of your choice selection of sprinkles and edible glitter cake pop sticks Method Prepare either your silicone or electric cake pop maker, as to the manufacture's instructions. Preheat the oven to 180oc/350oc/Gas mark 4, if using a silicone tray. Sieve the flour, then using an electric whisk, cream together the cake margarine and caster sugar, until a light cream in colour. Add one egg and beat in, follow by a tablespoon of flour, then beat in the other egg. Scrape down the bowl, using a spatula or...

Salted Caramel and Pecan Brownies. These Brownies are divine. The layer of salted caramel and the pecans make them extra special. Perfect for an indulgent grown up treat. Makes 12-14 Ingredients 245g/8oz unsalted butter 245g/8oz dark chocolate 70% cocoa solids 115g/4oz plain flour 60g/2oz Cocoa powder 4 large eggs 365g/12oz golden caster sugar Pecans Salted Caramel 200g/ 8 1/2oz caster sugar 90g/3oz salted butter, cut into pieces 120ml/half a teacup double cream 1 teaspoon of salt Salted Caramel Method Heat caster sugar in a medium saucepan over a medium heat, stirring constantly with a heat resistant rubber spatula or spoon. The sugar will form clumps and eventually melt into a thick brown amber coloured liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted immediately add the butter. Be careful in this step because the caramel will bubble rapidly...