These luxurious crispy cakes are perfect at Easter or just for a treat.
20 cake cases
Half fill a saucepan with water, put on the heat until simmering.
Break the chocolate into small pieces and place in a bowl. Put the bowl over the warm water. Heat the chocolate gently. Stir the chocolate with a wooden spoon
Arrange the cake cases on a baking tray
Take the chocolate of the heat when it is smooth and all melted. Stir in a third of the cornflakes and stir well.
Continue adding the cornflakes until it can't take anymore. Put a spoonful of mixture in each and then make a dip in the middle of each case. Put the cakes in the fridge to set. Fill the nests with the mini eggs.