Chocolate crispy cake
Ok, I know I haven't blogged for a while, so I've got a lot of catching up to do. In order to do this I must request that you, the loyal reader, prepare the correct snack for a long (but hopefully not tedious) decent into my various adventures over the last few months.
There is but one snack that may sustain you for this arduous task, but what with the economy taking a downturn elvenbread is a little hard to come by. So instead I give you chocolate crispy cake:
four mars bars
four ounces of butter
four ounces of rice crispies
Use a large ceramic or glass dish (mum – is that a gratin dish? Where is Delia when you need her?)
Go out and buy four mars bars (unless you already have four, in which case you are either remarkably well prepared, or you are my sister)
Got
them? Excellent.
Chop the mars bars into small pieces (some will tell you to take the wrappers off first, amateurs the lot of 'em) and chop up the butter too, as it will melt quicker.
Plonk the butter into a large saucepan and get it melting (try and create a layer of melted butter before adding the chocolate – that way you get more chocolate in the mix and less stuck to the pan)
Andy's tip of the day: smear some extra butter around the dish to aid the setting and eventual consuming process.
Add
the chocolate and stir frequently to break it all up and make a
delicious looking mars bar soup. Now gradually fold in the rice
crispies until every crispy is nicely coated. Be careful not to add
too many crispies as bad things can happen. My sister did this once
and we all know what happened to her.
When the mixture looks nice and brown (you may have crispies left over – don't worry these can always go into batch no.2) pour into the dish and push them down to make a level surface (alternatively sculpt the crispycake into a piece of edible modern art. I made a tree once, it didn't last long)
Here is the tricky part. You have to leave the cake to cool and set before the can fully enjoy.
Done this? Excellent. On with the show....
