MARS CAKE

Sweet

Here's a recipe that everyone loves and no one tires of eating: a cake made with puffed rice and chocolate.

INGREDIENTS

Puffed rice

120 g

Mars bars

400 g

Virgilio butter without lactose

80 g

Here's a recipe that everyone loves and no one tires of eating: a cake made with puffed rice and chocolate. It's quick and easy to prepare using the well-known chocolate and caramel bars along with plenty of puffed rice. You don't need the oven, and it's perfect at this time of year.

To make the chocolate and puffed rice cake, start by lining a 24-cm springform cake tin with baking paper. Chop the Mars bars in chunks and melt the Virgilio butter over a low heat in a frying pan. Once the butter is melted, add the bars and increase the heat slightly, mixing with a spatula to melt the bars; it will take a few minutes. When melted, you need to act fast: remove from the heat and pour into a bowl containing the puffed rice. Mix rapidly to combine.

Place the mixture in the lined cake tin, using the back of a spoon to spread evenly over the whole base. Cover with cling film and flatten the surface by hand. Refrigerate for two hours. Then unwrap the cake and turn out onto a plate.