
Ingredients
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125g copha, chopped
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200g dark chocolate, finely chopped
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175g (5 cups) Rice Bubbles
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150g (1 cup) pure icing sugar
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85g (1 cup) desiccated coconut
Dark chocolate ganache
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400g dark chocolate, chopped
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2/3 cup thickened cream
Method
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1Line a 21cm (base measurement) cake pan with baking paper. Place copha and chocolate in a small saucepan over medium heat. Stir for 5 minutes or until melted.
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2Combine Rice Bubbles, icing sugar and coconut in a bowl. Add copha mixture and stir well to combine.
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3Press Rice Bubbles mixture into the pan. Cover with baking paper. Place another 21cm cake pan on top and place a can on top to weight. Place in the fridge for 1 hour to firm.
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4Meanwhile make ganache: Place dark chocolate in a microwave-safe bowl. Add 2/3 cup thickened cream. Melt in the microwave, stirring often, for 3-5 minutes, or until combined.
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5Top crackle with ganache and put back in the fridge to set.
Source: taste.com.au