Malteser Cake

Warning! Don’t read this if you’re on a diet or have high blood sugar!

I was given this recipe by a chef who was on tour with me earlier this year. He and his team had made this for dessert one day and it seemed like the sort of thing Chocabloggers would love, so I cadged it.

I made it myself the other night for the first time, so I’ve been able to scale it down for ‘normal’ use (as opposed to catering quantities). So, with many thanks to Dan LeFevre from Eat Your Hearts Out, may I present:

Malteser Cake

Ingredients:

• 130 g BUTTER
• 50 g GOLDEN SYRUP
• 50 g CHOCOLATE (I used LIndt 70% dark)
• 50 g COCOA POWDER ( I happened to have some Liquid Chocolate which I used half and half with cocoa powder)
• 220 g BROKEN DIGESTIVE BISCUITS
• 250 g MALTESERS, ½ CRUSHED, ½ LEFT WHOLE (I used white and milk Maltesers)

For the Ganache topping:

• 50g chocolate (melted)
• 50g whipping cream

Begin with a large, heavy based saucepan. Melt the butter and golden syrup together and then add the chocolate, stirring constantly. Once you have a dark, sticky liquid, throw in the broken digestives, cocoa powder and the broken Maltesers. Give everything a good stirring around to coat all the dry ingredients with the sticky mixture. Allow it to cool slightly before stirring in the whole Maltesers.
Line a cake tin with cling film, and then press in the mixture, being careful not to crush any of the whole Maltesers.

 

Pop it into the freezer while you make the ganache - this will ensure a firm set and a cool base to put the topping on.

Melt the other 50g of chocolate and whip up the cream, then add a little of the cream to the melted chocolate. This will make the chocolate runnier and easier to add into the whipped cream. This will form the ganache topping.

Extract the cake from the freezer, and smooth the ganache topping over it. allow to cool. At this point you could feather it with white chocolate, but I decided that was getting over the top - after all, just read back the ingredients list!

It’s a solid little beast of a cake, so take a large and very sharp knife and begin to slice it up. Don’t try and eat too much in one go!

Malteser Cake is best served at room temperature, rather than straight from the fridge. I served it with clotted cream. It was delicious. Just what a naughty dessert ought to be.

Posted by Simon on 31 Oct 2007 at 12:10 PM | 8 Comments
Filed in Recipes

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