3-Ingredient Chocolate Puffed Rice Cake: the No-Bake Recipe for a Crunchy and Tasty Cake!
Summertime is that one time of the year where we are all looking for quick, no-bake recipes that give us perfect lunches and sweet treats in no time. Here we come, then, to the rescue, with our very own Chocolate Puffed Rice Cake! A quick and delicious no-bake dessert made with just 3 ingredients: chocolate puffed rice, honey and dark chocolate chips, with an optional decoration made with hazelnut cream. Prepare it as a dessert or for a party, perhaps to enrich the dessert buffet: both adults and children will love it. But, don't worry! It's also perfect as a crunchy snack in the afternoon, or if you're craving a really special breakfast!
To make it, simply melt the chocolate in a bain-marie with the honey, add the puffed rice and mix. The mixture will then be poured into a mold and left in the fridge to rest. The cake will then be decorated before being served: you can also add chopped hazelnuts to the hazelnut cream, if you prefer.
What is Chocolate Puffed Rice Cake?
Puffed rice cakes and bars have a rich history that traces back to ancient Asian cultures, where puffed rice was first made using traditional methods involving hot sand. However, the modern iteration of puffed rice cakes and bars became popular in the early 20th century. In the 1930s, puffed rice cakes emerged as a health food in the United States, promoted for their low-calorie content and wholesome ingredients. The addition of chocolate, honey, and nuts, as seen in recipes like ours, has since elevated these simple snacks into delightful treats, combining the crisp texture of puffed rice with the rich flavors of chocolate and honey. This evolution from a basic health food to a gourmet snack reflects broader trends in food innovation, where simple ingredients are transformed into culinary delights.
Tips for The Best Chocolate Puffed Rice Cake
- When melting the dark chocolate, do so slowly over a bain-marie or at low power in the microwave to prevent burning. Stir frequently to ensure a smooth, glossy texture.
- When pressing the chocolate rice mixture into the cake pan, use a spatula or the back of a spoon to press it down firmly and evenly. This helps the cake hold its shape and ensures a dense, satisfying bite.
- Serve the cake slightly chilled or at room temperature for the best texture and flavor. If it's too cold, the chocolate might be too hard; if too warm, it might be too soft.
What Type of Chocolate Can I Use For This Cake?
The best type of chocolate to use for this cake is high-quality dark chocolate. It provides a rich flavor and pairs well with the sweetness of the honey and the crunch of the puffed rice. Aim for dark chocolate with at least 60-70% cocoa content for the best results.
Can I Melt the Chocolate in The Microwave Instead?
Yes, the chocolate can be melted in the microwave. Use a microwave-safe bowl and heat in short intervals of 20-30 seconds, stirring between each interval until the chocolate is smooth and fully melted. This prevents burning and ensures even melting.
Can I Use Normal Puffed Rice for This Recipe?
Yes, you can use normal puffed rice for this recipe. It will still provide the desired texture and crunch, even if it isn't chocolate-flavored.
Can I Make My Own Puffed Rice?
Yes, you can! To do so, heat rice grains in a pan or use a popcorn machine. However, making puffed rice at home can be more time-consuming and may not achieve the same level of puffiness as commercially prepared puffed rice.
Can I Make This In Advance?
Yes, you can make this cake in advance. Store it in an airtight container in the refrigerator for up to 3 days to keep it fresh and maintain its texture.
Can I Freeze This?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. It can be stored for up to 2 months. Thaw in the refrigerator before serving.
More Chocolate Recipes Perfect For Your Summer
2-Ingredient Chocolate Squares
How to Store Chocolate Puffed Rice Cake
Store leftovers in an airtight container in the refrigerator. They will keep fresh for up to 3 days.
Ingredients
How to Make Chocolate Puffed Rice Cake
Pour the chocolate puffed rice into a bowl.
Pour the chocolate puffed rice into a bowl.
Melt the dark chocolate over a bain-marie, or in the microwave, pour in honey and whisk them together to mix them completely.
Melt the dark chocolate over a bain-marie, or in the microwave, pour in honey and whisk them together to mix them completely.
Pour the melted chocolate and honey into the puffed rice bowl.
Pour the melted chocolate and honey into the puffed rice bowl.
Mix thoroughly to ensure that all of the puffed rice is evenly coated with the chocolate mixture.
Mix thoroughly to ensure that all of the puffed rice is evenly coated with the chocolate mixture.
Pour the chocolate puffed rice mixture into a 7 inches cake mold and press it with the back of a spoon or a spatula to form an even cake. Let it rest in the refrigerator for at least 30 minutes, or overnight.
Pour the chocolate puffed rice mixture into a 7 inches cake mold and press it with the back of a spoon or a spatula to form an even cake. Let it rest in the refrigerator for at least 30 minutes, or overnight.
Remove the cake from the pan and decorate it with the hazelnut cream glaze, right before serving.
Remove the cake from the pan and decorate it with the hazelnut cream glaze, right before serving.
Enjoy!
Enjoy!
