Food for Thought: Fit for a Queen

440

By: Jean Hecker

Once again it is that magical time of year for warm weather and of course, the forced march to Atlantic City for my sister Linda’s birthday. She just never forgets and this year it will probably be Borgata. I have a lot of favorite summer memories, none of which include Atlantic City, but nevertheless, when I look back over the years, I think one of my favorites is spending time with my best friend Joyce in her kitchen, sipping a cup of Constant Comment tea and watching her construct her timeless “Ice Box Cake” for her kids.  I would just sit there mesmerized by the whole process and every summer it was one of the best treats!  

My sister Linda likes a cake every year for her birthday and this year, I found this variation of a cake that is Queen Elizabeth II’s favorite dessert. If it’s good enough for a queen it should be good enough for a princess! Happy Birthday Linda!


Chocolate Cornflake Cake

  • 11 ounces dark chocolate
  • 1 stick unsalted butter
  • ½ cup of sugar
  • ¼ teaspoon salt
  • ¼ cup cream
  • 3 ½ cups cornflakes
  • 1/2 cup chopped pecans

GANACHE

  • 3 tablespoons heavy cream
  • 2 ounces milk chocolate, chopped
  • ¼ teaspoon corn syrup
  • CORNFLAKE TOPPING
  • 1 teaspoon butter
  • ½ cup cornflakes
  • fancy salt

In a double boiler or microwave, melt half the chocolate. Remove from heat, add the rest of the chocolate, and stir well until everything is melted and smooth.

Using a mixer, cream the butter, sugar, and salt together until light and fluffy. Beat in melted chocolate and heavy cream. Remove the bowl from the mixer and stir the cornflakes and pecans. 

Line a 6-inch cake pan with plastic wrap, then pour in the cornflake mixture and spread it out to the edges. Place plastic wrap on top and press down, smoothing the top and making sure that the cake is even. Allow to set in the refrigerator for at least one hour.

FOR THE TOPPING:

Put the heavy cream into a microwave-safe mug and heat for 40 seconds. Add the chopped chocolate and corn syrup; allow to sit for one minute, then stir vigorously until smooth. Pour this glaze over the top of refrigerated cake. I like to sprinkle also on top some flaked sea salt. Serve with whipped cream and enjoy!

Jean Hecker is a full-time travel agent at Magic Carpet Travels and a part-time foodie. She has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.