Maltesers maze

Maltesers maze 1

I actually made this cake some time ago for my niece and nephew but then forgot about it. Going through my pictures the other day, I saw the cake so decided to share the recipe. It has this ‘wow’ factor without the need to spend hours in the kitchen. And the two-coloured Maltesers allow you to make any pattern you like (let the artiste inside you go crazy). Underneath the Maltesers, you have a fairly basis chocolate sponge and a chocolate ganache (if you don’t like chocolate, you got the hint this might be the wrong recipe for you). To give the Maltesers maze a bit of volume, I actually made two sponges that I put on top of each other, holding them together with a bit of ganache.

Maltesers maze 2

Maltesers maze 3

For the sponges you need:

Maltesers maze

INGREDIENTS

    For the cake
  • 125 g butter, plus some for greasing
  • 4 eggs
  • 250 g caster sugar
  • 150 g dark chocolate
  • 125 g of sifted flour
  • For the ganache and decoration
  • 250 g of dark chocolate
  • 25 cl of double cream
  • 4 x 135 g packets of Maltesers (dark and/or white, whatever tickles your fancy)

INSTRUCTIONS

    To make the cake mixture
  1. Preheat your oven to 180°C. Grease two 20 cm round tins with a little butter and line with baking parchment (if you only have one such tin, you can make and bake the two sponges separately). Melt the rest of the butter for 20 seconds in a microwave.
  2. Separate the eggs. In a large bowl, use an electric whisk to mix the yolks with two-thirds of the sugar until it becomes pale. With a large knife, break the chocolate into small chunks and add to the yolk mixture together with the melted butter.
  3. In another bowl, whisk the whites until firm and add the rest of the sugar until they become shiny. Then add the whites to the egg and chocolate mixture and fold in gently. Add the sifted flour and mix again.
  4. Divide the mixture between the tins and bake for about about 30 minutes or until cooked (if a knife comes out clean when inserted into the middle of the cakes, then they're ready).
  5. To make the ganache
  6. Break the chocolate into small chunks and put them in a bowl. Bring the double cream to the boil in a small pan and pour over the chocolate. Mix well with a wooden spoon until the chocolate is completely melted and then, with an electric whisk, mix for another five to 10 minutes until it rises and cools down.
  7. When the cakes are cool, spread some ganache with a palette knife on top of one of them then sit the other cake on the first one. With the rest of the ganache, completely cover both cakes, top and sides.
  8. Now, you become the artist! Arrange your Maltesers in whichever way you like, your imagination is the limit. My only advice would be to make sure there are no gaps between them for a nicer effect.

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