These chocolate rice crispy cakes are lovely for children to make – with grown-up help when melting the chocolate. They’re so easy and fun to do. The process is messy but the results are very pretty, especially when you use metallic and patterned cake cases. As the name suggests, we originally introduced these as a Christmas special.
This recipe is taken from our first cook book, ‘Honeybuns Gluten free Baking‘.
Free from gluten
Store 5 days in fridge. Freeze well
125g / 4½oz butter
125g / 4½oz golden syrup
85g / 3oz milk chocolate, chopped
40g / 1½oz dark chocolate, chopped
90g / 3¼oz gluten-free rice crispies
50g / 1¾oz milk chocolate buttons
20g / ¾oz butter
20g / ¾oz dark chocolate, chopped
12 whole natural colour glacé cherries
Put 12 pretty cake cases on a baking sheet.
Put the butter, golden syrup, milk chocolate and dark chocolate in a saucepan and melt over a medium-low heat, stirring until smooth (or in a microwave). The mixture should thicken slightly as you stir it, but if too hot will become runny. If this happens, stir well and set to one side to cool and thicken.
Weigh out the rice crispies into a large mixing bowl. Pour the melted mixture over the rice crispies and stir well with a wooden spoon until all of the rice crispies are well coated.
Using 2 metal dessertspoons, spoon the mixture into the 12 cake cases. Press the mixture gently into the case so that you have a reasonably solid little cake.
For the topping, sprinkle the milk chocolate buttons over the top of each cake, pushing them in slightly.
Melt the butter and dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth (or in a microwave). Pop a glacé cherry on each cake and drizzle the butter-and-chocolate mixture over the cakes with a metal spoon. Place in the fridge for 1 hour to set.
Make this in a shallow 30 x 23 x 4 cm/12 x 9 x 11?2 in baking tin and, when set, cut into 15 pieces using a long sharp knife.
Taken from Honeybuns Gluten-Free Baking by Emma Goss-Custard, published by Pavilion. Recipe photography Cristian Barnett. For further information about this and other recipes from our book, do take a look at our Book FAQ’s.