chocolate crispy cakes with cornflakes

chocolate crispy cakes with cornflakes

* For countertop:

* 3 eggs
* 3 tablespoons oil
* 100 g sugar
* 200 g yogurt
* 3 tablespoons cocoa
* 1 cana faina
* 1 baking powder
* vanilla essence

Eggs are mixed with a pinch of salt until they double in volume. Add the sugar and continue mixing until the composition thickens and becomes like a cream. Pour the oil little by little, then the yogurt and vanilla essence. At the end we incorporate flour mixed with baking powder and cocoa.

Pour the resulting composition in a tray (17 cm in diameter) lined with baking paper and bake on medium heat for about 30-40 minutes. The toothpick test is done. Leave to cool.

* For the glaze:

* 150 g white chocolate
* 50 g cornflakes
* 50 ml liquid cream

Melt the chocolate over low heat with the whipped cream. Add the crushed cornflakes by hand and mix well. Let it cool then pour over the cooled cake. Refrigerate until the icing hardens.

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