A simple but delicious cake recipe:
Toast almond flakes in a frying pan on 3 or possibly automatic cooking setting 12 without fat, turning until golden brown. Mix with the cornflakes. Melt the cooking chocolate in a bain-marie on 3 or, if necessary, on automatic heat 12. Mix well with the cornflakes and almond kernels.
Cover a tray with greaseproof paper. Place a smooth round cookie cutter (7 cm ø) on the paper, pour in 2 tbsp. of the chocolate coating mixture and press down a little with a tablespoon. Shape 12 crispy doughnuts in this way. Place in a cool place but not in the refrigerator! to set for at least 2 hours. Keep in a tin.
Makes about 12 pieces
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