Puffed rice cake

Name: Puffed rice cake
Prep time: 20 min
Total time: 80 min
Yield: 10
Ingredients: 50 g honey; 75 g cornflakes; 50 g rice crispies; 120 g butter; 200 g dark chocolate

desserts

Total: 1 hr 20 min. | Active: 20 min.

vegetarian, gluten-free

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I selfishly created this puffed rice cake for myself. As a child, puffed rice biscuits were always my favourite and I didn't want my kids to miss out on this. And the best thing about this dessert is that it's gluten-free, so everyone can enjoy it.

Recipe by:
Claudia - stylingqueen

Ingredients

for 10 pieces

Mixture
200 g	dark chocolate, finely chopped
120 g	butter
50 g	honey
75 g	cornflakes (gluten-free)
50 g	rice crispies

How it's done

Mixture

Place the chocolate, butter and honey in a thin-sided bowl, suspend the bowl over the gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir in the cornflakes and rice crispies.

Cake

Transfer the mixture to the prepared cake tin, press down gently with a spoon, leave to cool. Cover and chill for approx. 1 hr., cut the cake into slices using a sharp knife.

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