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Choco Popcorn Cakes

Choco Popcorn Cakes


  • 2 tsp vegetable oil
  • 100g popping corn
  • 2 egg whites
  • 2 tsp unsweetened cocoa powder
  • 65g dried cherries, chopped


  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Heat oil in a large saucepan with a tight fitting lid. Add popping corn, put the lid on and shake the pan to coat the corn in the oil. Put the pan over a medium-high heat. The kernels (corn) will begin to pop, and when they do, shake the pan about once a minute.
  3. When the popping subsides, remove from the heat. Cool for 5 minutes. Remove un-popped kernels.
  4. Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried cherries. Share the mixture between the cake cases, then bake for 8-10 minutes until set and leave to cool.


If you can't get cherries, use sultanas or raisins!

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