The Ultimate Cornflake Cake
The base
150g cornflakes
50g chopped toasted hazelnuts
50g raisins soaked in Grand Marnier
100g best quality dark chocolate
50g ready to eat apricots
The topping
350g chocolate
350ml whipping cream
1tsp cinnamon
Melt the chocolate
Melt the 100g of chocolate, mix with the hazelnuts raisins, chopped apricots and the cornflakes.
Spread the mixture
Spread the mixture into the base of a six-inch spring-loaded cake tin, or similar size lined, deep tray.
Whip the cream
Whip the cream to the ribbon stage, that is, until it leaves the trail of the whisk. Whisk in the cinnamon.
Fold in the chocolate
Fold in the melted chocolate. Mix to amalgamate leaving a smooth truffle-like consistency. Pour on to the cornflake base.
Leave to set and serve
Leave to set for at least four hours. Dust with cocoa and serve.