The puffed rice and chocolate cake is a two-tone, no-bake dessert that is super chocolaty, very quick, very easy, and super delicious. Yes, I still have some Easter egg chocolate that is about to melt on its own with this heat, before that happens, I used some to make this delicious treat. It’s not the classic Mars cake, I used both milk chocolate and white chocolate (but dark chocolate also works fine) to have two super delicious and double-flavor layers, and with a little trick (which, if you prefer, you can skip, and make a no-bake dessert), the puffed rice will not be soggy but will become crispy, just like the famous cereal bars. The puffed rice and chocolate cake keeps for a long time and is perfect for breakfast or a snack, the little ones will love it!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8-9 inches pan
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz milk chocolate
- 3 cups puffed rice
- 2 tbsp butter
- 7 oz white chocolate
- 3 cups puffed rice
- 2 tbsp butter
Steps
The puffed rice and chocolate cake is super easy and quick to make. First, melt both the milk chocolate and the white chocolate together with the butter. You can do this either in the microwave or over a double boiler, but make sure to heat them separately.
In the meantime, if you want, toast the puffed rice in a pan or air fryer (or in the oven) for about 5 minutes. This way, it will be crispy and not soggy.
Mix the puffed rice with the two chocolates, always separately. Line a mold with plastic wrap, make the first layer of the dessert with the puffed rice and milk chocolate mixture, and immediately add the one with puffed rice and white chocolate on top, pressing well to compact it.
If you like, decorate the surface of the puffed rice and chocolate cake to your liking. I used 2 oz of milk chocolate to make a sort of grid, but you can also cover the entire surface with melted chocolate, add some cocoa powder, or even leave it plain.
Let the puffed rice and chocolate cake rest at room temperature for at least an hour or in the fridge for 30 minutes, so it cools and compacts nicely.
Tips:
The puffed rice and chocolate cake keeps at room temperature for a week or in the fridge (especially if it’s hot) for about ten days. I don’t recommend omitting the butter or substituting it.
Other recipes with puffed rice HERE
