In the spirit of molecular gastronomy, we have created a dose ofĀ fizzing, popping and titillatingĀ chocolate cake bars. Have your guests eyes popping with joy when they discover what’s hidden in this yummy chocolate slice.

choco slice 2

You can add chocolate popping candy to any dessert, althoughĀ mainly as a topping, or incorporated intoĀ a cool mousse/ jelly/ frosting/ ganache, since popping candy will melt if it’s heated. Popping candy is very sensitive to airĀ – that is why oursĀ is coated in chocolate – to preserve the precious “pop”. In this recipe we used it as a topping.


  • 190g Butter
  • 1 1/5 cups (300ml) Castor Sugar
  • 2 tsp. Vanilla Extract
  • 4 eggs (separate yolk from egg white)
  • Ā¾ cup Self-Raising Flour
  • 1/3 cup Cocoa
  • Ā¾ cup Plain Yoghurt
  • 1Ā Tbs.Ā Espresso /Ā strongly brewed Coffee


Start by creaming theĀ butter, sugarĀ and vanilla in an mixer. Beat in egg yolks one at a time, mixing well after each addition. Mix in the sifted flour, cocoaĀ and yoghurt and stir in the coffee. Beat the egg whites separately until stiff, and gently fold into the mixture. Spread the mixture into a silicone cake mould or small tray (25cm). Bake in at 180Ā°CĀ for approx. 40 minutes, or until the cake tester comes out clean.

Mocha Frosting

  • 120g DarkĀ Chocolate
  • 2 tsp. Espresso /Ā strong brewed Coffee
  • 120g Butter (softened)
  • Icing Sugar – to taste, approx. 2 Tbs.

Heat the chocolateĀ and coffee in a double boiler (bain-marie) andĀ stir until melted.Ā  Remove from the heat, and beat in the butter (small amount at a time). Add the icing sugar and mix well. Allow the frosting to cool andĀ thicken. Spread over the cooled chocolate slices.

Decorate with Chocolate Popping Candy.Ā The recipe makes approx. 16 squares.

choco slices