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.

Malteser Cake

 

Malteser Cake

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.

Malteser Cake

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.

Malteser Cake

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!

Malteser Cake

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

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.

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

  1. Tatjana
    October 31, 2007 : 11:53pm

    OH MY GOD
    OH MY GOD
    OH MY GOD

    This looks sooooo incredibly delicious… I’m gonna make this for sure! yummieee *drooling*

  2. Tatjana
    November 1, 2007 : 12:00am

    don’t you need flower for it? Maybe when you use baking powder for this cake it will be only more delicious…or isn’t that possible with this cake?

  3. Simon
    November 1, 2007 : 12:04am

    Trust me - this recipe works just fine as it is. Mess around with it and you may be disappointed!
    If it was a cake you baked then flour or baking powder might be needed, but this is more like a cheesecake - biscuits and Malteasers bound up in melted butter and syrup.

    Just don’t blame me if you find your clothes don’t fit next week.

  4. jim bob jones
    November 2, 2007 : 11:19am

    omg it looks sooooooooooooo gwd mmmmmmmmmmmm

  5. Tatjana
    November 5, 2007 : 5:11pm

    hahaha ok I’ll try to make it some day… maybe with christmas because then I’m sure I won’t eat it all by myself hahaha

  6. MillyMoo
    November 6, 2007 : 3:55am

    Simon, you are a genius. That’s the best looking cake I’ve clapped my world-weary eyes on!

  7. Dan aka cleaverhead
    November 27, 2007 : 12:25pm

    Yes Simon …. I like the chocosite ….. thanks for the credit love … Hope your well and getting your blue cheese fix without me !!!!

  8. Amzy and Sashee
    August 21, 2008 : 2:25pm

    we made this cake today and it looks great. omnomnomnomnom!!!

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