Puffed Rice Cake: a no-bake, easy dessert recipe

This puffed rice cake is an easy, no-bake dessert, equally loved by adults and children. It is a great alternative to classic rice crispy treats. It is a very quick recipe – once you melt the dark chocolate and mix it with hazelnut cream and puffed rice you will only need to transfer the mixture into an 18 cm / 7 inches hinged mold. Piece of cake, eh?

After only 30 minutes in the refrigerator your cake will be ready to be served. It is the ideal, energizing snack to enjoy during a break from work or a delicious light dessert after a meal, both in the summer and in winter. You can also prepare it in advance and store it in the fridge until you’re ready to enjoy it. Here’s how to make it.

Tips

If you don’t have any puffed rice at home, you can easily make it on your own. Boil a batch of white rice, let dry completely and then toast it in the oven.

For a tastier version of this cake, you can use chocolate puffed rice.

Instead of dark chocolate, you can use milk or white chocolate, for a total-white cake.

You can also enrich the recipe as you please, for instance adding dry fruit – toasted hazelnut can be a delicious choice – or you can decorate it with chocolates or sweets.

How to store Puffed Rice Cake

You can cover the cake with cling film and store in the refrigerator for 2-3 days.

Another recipe you need to try

Rice Cereal Chocolate Cheesecake: the recipe for a delicious, no-bake dessert

How to make Puffed Rice Cake

Step 1

Step 1

Melt the dark chocolate in a bain-marie or in the microwave.

Melt the dark chocolate in a bain-marie or in the microwave.

Step 2

Step 2

Add the hazelnut cream and mix until it is thoroughly combined with the chocolate.

Add the hazelnut cream and mix until it is thoroughly combined with the chocolate.

Step 3

Step 3

Transfer the mixture into a bowl and add the puffed rice, mixing well until the cereal is completely coated in the cream.

Transfer the mixture into a bowl and add the puffed rice, mixing well until the cereal is completely coated in the cream.

Step 4

Step 4

Pour the mixture into the 18 cm / 7 inches hinged mold and flatten with a spatula. Store in the refrigerator for 30 minutes to set the chocolate.

Pour the mixture into the 18 cm / 7 inches hinged mold and flatten with a spatula. Store in the refrigerator for 30 minutes to set the chocolate.

Step 5

Step 5

After 30 minutes, remove the cake from the mold.

After 30 minutes, remove the cake from the mold.

Step 6

Step 6

Decorate the puffed rice cake with melted chocolate and serve.

Decorate the puffed rice cake with melted chocolate and serve.