Created by EOdisciple on April 19, 2019
Step 1: In a double boiler or microwave-safe bowl, melt half the dark chocolate. Remove from heat. Stir in the rest of the chocolate until everything is melted and smooth. Set aside.
Step 2: Using a stand mixer, cream the butter, sugar and salt together until light and fluffy. Beat in the melted chocolate and regular cream. Remove the bowl from the mixer and stir 3 1/2 cups cornflakes in by hand (you want them to be rough, but you don't want to crush them).
Step 3: Line a 6 inch pan with plastic wrap. Pour in the cornflake mixture and spread it out to the edges. Place a sheet of plastic wrap on top and press down, smoothing the top and making sure that the cake is even. Allow the cake to set in the refrigerator for at least one hour.
Step 4: While the cake is setting in the refrigerator, put the heavy cream into a microwave-safe mug and heat for 40 seconds. Add the chopped milk chocolate and corn syrup. Let sit for one minute, then stir vigorously until smooth. Set aside.
Step 5: Next melt the butter in a small skillet over high heat. Add the remaining 1/2 cup cornflakes and toss in the pan to coat. Cook, stirring occasionally, until golden brown (about 3 or 4 min). Toss with a large pinch of your choice of fancy salt and pour out onto a plate. Allow to cool.
Step 6: When the hour is up, pull the cake out of the fridge. Unwrap and put on a plate. Allow to come to room temperature (about 10 minutes).
Step 7: Slowly pour the chocolate in the mug onto the center of the cake, allowing it to spread across the top and drip down the sides.
Step 8: Pop into the fridge or freezer for a minute or two to let the chocolate solidify a bit. Sprinkle the toasted cornflakes on top and serve.