Saturday, 18 October 2014

For all you chocoholics and Malteser-lovers out there!

Ooooooh, my chocolate-loving friends, do I have a recipe to share with you! 

Here is a Malteser chocolate cake recipe I discovered recently and tried out a couple of days ago. Our guests and we are working our way through it as we speak. 

And extra bonus: apart from some patience to place the Maltesers, it is an easy recipe that does not require much cooking experience.

Beware - do not cut the pieces too large, unless you have a separate dessert stomach, like Hubby! 

Here are the ingredients for the cake: 
  • 6 eggs, separated
  • 1/2 tsp cream of tartar
  • 60g cocoa
  • 260 gr flour
  • 360 gr golden caster sugar
  • 1  1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 125 ml vegetable oil
  • 2 tsp vanilla extract
Ingredients for the icing: 

  • 500 gr room temperature slightly salted butter
  • 200 gr icing sugar
  • 50 gr cocoa 
  • 2-3 tbsp milk
  •  and ~ 650 gr of Maltesers
Grease either a 26 cm (medium height) cake tin, or a 23-24 cm (at least 10cm deep) cake tin. I used a 26 cm tin for this, as that is all we had. It makes for a slightly lower cake, but just as yummy.

Beat the egg whites and the cream of tartar until stiff. Mix all remaining cake ingredients (including the egg yolks) in a separate bowl with 190 ml of water and blend into a rich chocolate mixture. Fold in the egg whites - no beating  or the cake won't be fluffy enough - until there are no more white stripes in the mixture. Pour into tin. 

Bake for about an hour until it feels spongy with a soft crust on the top. Cook cake in tin until you can easily handle it, then remove and leave cake to cool completely. 

Place cake on a cake plate with plenty of space for rim (2-3 cm at least). 

Mix all frosting ingredients apart from the milk - this will make lots of frosting, in order for Maltesers to sink in; if you want less, reduce amounts by 20%: 400 gr butter, 160 gr icing sugar, 40 gr cocoa, 1-2 tbsp milk - in a bowl and beat until creamy, soft and fluffy. If it is not soft enough, add a spoon of milk and mix. 

Ice the cake starting at the bottom of the cake, working your way around the edge, then moving to the top. Start placing Maltesers around the bottom edge of the cake and pushing them into the icing. Finish a round and start with the next layer, resting one layer of Maltesers on the layer below. Keep layering until the top and then cover this going in circles, working your way into the middle until cake is covered. Store in fridge, unless being used straight away. 


PS: Ein super-schokoladiges Rezept für alle Schoko- und Malteser Liebhaber da draußen!

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