Butterfly cupcakes
These pretty cupcakes are perfect for a special occasion. The flavoured syrup help the cakes stay moist, so you can make them a day ahead and decorate the next day
Easy chocolate bark
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 14
Skip to ingredients
- 200g dark chocolatechopped
- 2 tbsp chocolate chips
- small handful pretzel pieces
- 2 tbsp honeycombpieces
Nutrition: per serving
- kcal116
- fat7g
- saturates4g
- carbs10g
- sugars6g
- fibre2g
- protein2g
- salt0.13g
Method
step 1
Melt the chocolate in short bursts in the microwave, stirring every 20 secs, until smooth. Spoon onto a parchment-lined baking tray and smooth over with a spatula to make a thinnish layer, around 35 x 20cm.
step 2
Sprinkle over the chocolate chips along with the pieces of pretzel and honeycomb, then chill until solid. For neat slices, remove the bark from the fridge and leave for a minute to come to room temperature. Use a sharp knife to cut it into shards (if it's fridge cold, the chocolate will snap rather than cut).
