Chocolate Cornflake Cakes

The base
50 grams chopped toasted hazelnuts
150 grams cornflakes
50 grams raisins
100 grams best quality dark chocolate
50 grams ready to eat apricots

The Topping
1tsp cinnamon
350ml whipping cream
350g chocolate

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.