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Chocolate Malteser cake recipe
You will need:
2 x 18cm sandwich cake tins
- 250g self raising flour
- 250g soft brown sugar
- 50 g cocoa powder
- 250 g plain chocolate, 70% cocoa solids
- 250g butter
- 4 eggs, lightly beaten
- For the icing: 400g plain or milk chocolate
- 284ml pot single cream
- 25g butter
- 100-200g icing sugar
- 175g pouch of Maltesers
Heat the oven 160ºC conventional (shelf below centre), fan oven 150ºC, gas mark 3 (centre shelf). Base line the cake tins with greaseproof paper.
Sieve the flour, sugar and cocoa into a bowl.
Melt the chocolate and butter with 200ml of water in a pan, gently.
Add to the flour with the eggs. Mix well.
Pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. They may crack a little on the surface.
Allow to cool for 10 minutes in the tins and then turn out onto a cooling rack to cool fully.
To make the icing: melt the chocolate with the cream and butter until smooth. Allow to cool until it is spreadable and beat in enough icing sugar to make the mixture stiff.
Recipe extract from Rangemaster
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