This Malteser biscuit cake is always a winner and has usually disappeared within 5 minutes of taking it out of the fridge.
You can substitute the Malteser and biscuit for almost anything: marshmallows, a crushed chocolate bar or Oreo cookies – whatever you feel like!
Malteser biscuit cake
(Makes 12 slices)
300g Digestive biscuits
300g Chocolate (I used all Dairy Milk, but you could use 150g dark chocolate and 150g milk chocolate, depending on your preference)
100g unsalted butter
150g golden syrup (I substituted half black treacle to save myself a trip to the shops)
37g bag of Maltesers
- Line a 20cm baking tin (or similar) with cling film. Leave some cling film hanging over the sides to help you get the cake out when its chilled
- In a bowl, use a rolling pin the break the biscuits up into pieces. Don’t make them too small, you want some crunch to this bad boy
- Place a glass bowl over a pan of simmering water (a bain-marie) and melt the butter in the bowl. Remove from the heat and add in the chocolate in chunks, and the golden syrup & melt using the heat of the butter. Its important to not let any water or steam from the pan get into the glass bowl, or your chocolate will seize and its game over
- Remove the bowl from the heat and stir in the crushed biscuits & Maltesers
- Put the mixture into the lined tin and leave to cool before placing in the fridge to set for at least 2 hours (yes, you can wait 2 hours)
- Lift the cake out using the cling film, dust with icing sugar and slice into 12 pieces
- Try to make it last more than 5 minutes…