Popcorn Chocolate Freezer Cake

the perfect treat for when the weather's so hot your clothes melt off your back

the perfect treat for when the weather’s so hot your clothes melt off your back

It’s summer. It’s too freakin’ hot to bake and therefore the only type of cakes I’m making at the moment are freezer cakes.

The beauty of freezer cakes (apart from the fact that they’re cold) is that you can mix together almost anything with chocolate, leave it to chill and voila! Dessert!

good for kiddies, and grown-ups who like to indulge their inner child

good for kiddies, and grown-ups who like to indulge their inner child

I’m including popcorn in this one because I like my freezer cakes to have a lot of different textures. You can omit the corn if you’re not a fan of the grain.

Don’t be too hasty though – The Healthy Home Economist makes a strong case for popcorn, calling it: “a fantastic and healthy snack choice” due to its high level of polyphenols.

as with most goodies, consume in moderation and make it yourself if you can

as with most goodies, consume in moderation and make it yourself if you can

Of course, she’s talking about homemade popcorn.

Whatever you do, please don’t buy the microwaveable stuff, as it contains dangerous carcinogens.

the mess (and licking the bowl/utensils afterwards) is half the fun

the mess (and licking the bowl/utensils afterwards) is half the fun

I like to get organic corn and pop it in coconut oil. Drown it in butter and sea salt and you’re guaranteed a bowl of yum.

Popcorn Chocolate Freezer Cake (makes 12 small squares)

  • 2 cups popcorn
  • 200g dark chocolate
  • 1/2 cup butter, softened to room temp
  • 1 egg yolk
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  1. Beat together the egg yolk, butter, vanilla and honey until smooth. Set aside.
  2. Gently melt the chocolate until it’s liquid.
  3. Gradually pour the chocolate into the egg yolk and butter mix, stirring constantly so it doesn’t congeal.
  4. Fold in the nuts and popcorn.
  5. Spoon mixture into a 16cm x 16cm baking tray lined with greaseproof paper. Leave to set in the freezer for two hours then remove and cut into squares. Store in the freezer if you like it crunchy, or the fridge if you want it a bit softer.

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This post was also shared at Party Wave Wednesday

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10 thoughts on “Popcorn Chocolate Freezer Cake

  1. We snack on organic popcorn all the time(with the aforementioned grass-fed butter and Himalayan sea salt). I actually put it in a brown paper lunch bag and pop it in the microwave, since it is the non-stick chemicals in the pre-bagged kind that are carcinogenic. Saves a lot of time over popping it on the stove, and it means one less pan to wash at the end of the day 🙂

  2. Really cool (errr, cold) idea! I especially love that this could work with all sorts of other mixins… sliced almonds, coconut oil, hemp seeds… pure genius! pure, chocolately, buttery, crunchy genius!

  3. Pingback: No Bake Chocolate Fudge Squares (dairy free!) | Things My Belly Likes

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