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200g plain chocolate
3 tbsp golden syrup
50g margarine
100g cornflakes
1. Grease tin
2. Break the chocolate into pieces and put in a saucepan, add the syrup and margarine and heat gently.
3.Add in the cornflakes.
4. Mix well and spoon into tin.
5. Leave to set and cut into squares.
Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour.
Victoria is a big supporter of the MS Society and Cake Break and has kindly given us this recipe.
This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side... read more
