Pointed Hat Chocolate Cornflake Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
8
- For the base
- 5 ozs Dark chocolate (60% cocoa solids)
- 5 ozs Milk chocolate (30% cocoa solids)
- ½ cup butter
- 1 tsp vanilla extract
- 5 ozs Corn flakes
- For the topping
- 8 leaves gelatin
- 3 cups powdered sugar
- ⅛ cup water
- 2 egg whites
- colored sugar sprinkles
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Fine-mesh sieve, 1 Kitchen towel, 1 Lid, 1 Fine grater, 1 Citrus juicer
Preparation steps
1.
Grease a 26-28cm|10"-11" springform cake tin and line the base with non-stick baking paper.
2.
Melt both the chocolates and butter in a large heatproof bowl over a pan of simmering (not boiling) water.
3.
Stir in the vanilla, followed by the cornflakes and mix well.
4.
Put into the tin, press smoothly and leave to cool and set.
5.
For the topping: soak the gelatine in plenty of cold water for 10 minutes.
6.
Heat 100g|1 cup of icing sugar and the water in a pan and bring to a boil, stirring. Simmer for 1-2 minutes, then remove from the heat to cool slightly.
7.
Squeeze the gelatine leaves to remove excess water and stir into the sugar syrup.
8.
Whisk the egg whites until stiff and gradually sift in the remaining icing sugar, whisking constantly until firm and glossy.
9.
Whisk in the warm gelatine mixture until blended. Set aside to cool until pipeable.
10.
Spoon into a piping bag with a large nozzle and pipe 'pointed caps" on the cornflake base.
11.
Sprinkle with coloured sugar sprinkles and chill for at least 3 hours before serving..
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