Ingredients for 6 servings
Melt the chocolate gently in a bain-marie or microwave until smooth and softened.
While the chocolate melts, place the corn flakes in the oven to warm slightly. Pour the melted chocolate over the corn flakes and mix thoroughly until evenly coated and homogeneous.
Transfer the mixture to a buttered springform pan, pressing firmly to compact it well. Refrigerate for at least 2 hours until firm.
Once chilled, unmold the cake. Dust generously with icing sugar and add chocolate shavings for extra flair, if desired.
