Name: Chocolate Popcorn Cake
Total time: PT-472680H37M18S
Ingredients: 20 dl popcorn (salted) (8 cups); 250 g milk chocolate (8.75 oz); 2 dl double cream (¾ cup + 1 tbsp); 2 dl brown sugar (¾ cup + 1 tbsp); 1 tsp vanilla sugar; a pinch of salt

Chocolate Popcorn Cake

Print Recipe

Total Time: 30 min + 2 h cooling
Yield: 10 pieces 1x
Method: No-bake

Ingredients

Scale

Gluten-free, Egg-free

POPCORN CAKE

20 dl popcorn (salted) (8 cups)
250 g milk chocolate (8.75 oz)

CARAMEL SAUCE

2 dl double cream (¾ cup + 1 tbsp)
2 dl brown sugar (¾ cup + 1 tbsp)
1 tsp vanilla sugar
a pinch of salt

Instructions

Mix the popcorn and the melted chocolate. Pour the mixture into a silicone cake mould. Refrigerate for at least 2 hours or use a freezer to make the chocolate set faster. Mix all the ingredients for the caramel sauce in a sauce pan and cook at middle heat for 7 minutes constantly stirring. Pour the caramel into a bowl to cool. Remove the cake from the silicone mould and decorate with caramel sauce.

Find it online: https://www.emmaivane.com/en/recipes/chocolate-popcorn-cake/