A chocolate & malt loaf torte being cut into slices

Chocolate & malt loaf torte

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Prep: 30 mins Cook: 50 mins

Easy

Serves 12

Don’t be deceived by how easy this is to make – the result is a rich, dense cake with a malted coating. Eat it warm as a pudding or serve it with afternoon tea

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal455
  • fat35g
  • saturates16g
  • carbs26g
  • sugars20g
  • fibre4g
  • protein8g
  • salt0.2g
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Ingredients

  • 165g unsalted butter, softened, plus extra for the tin
  • 75g malt loaf
  • 150g blanched hazelnuts
  • 300g dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 150g golden caster sugar
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • full-fat 150g cream cheese
  • cream or crème fraîche, to serve
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter a 20cm non-stick, loose-bottomed cake tin. Blend the malt loaf and hazelnuts to a fine crumb in a food processor. Scatter the crumb into the buttered tin and shake it so all surfaces are evenly covered. Pour out the remaining crumbs and reserve.

  2. Slowly melt the chocolate in a bowl over a pan of hot water. In a stand mixer, beat together the butter and sugar on full speed for 5 mins until light and fluffy. Slowly add the eggs, scraping down the sides of the bowl once or twice to ensure the batter is well combined. Tip in the remaining hazelnut and malt loaf crumb and melted chocolate. Finally, add the cream cheese. Your mixture should be smooth and glossy, like a chocolate mousse. Using a rubber spatula, transfer to your cake tin and smooth out evenly.

  3. Bake the cake for 35 mins and then turn the temperature down to 160C/140C fan/gas 3 for a final 20 mins. Allow the cake to rest and cool for an hour before attempting to remove the tin. This cake keeps well, so you can make it up to two days ahead. Carefully slice into wedges and serve with cream or crème fraîche.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
emof
2nd May, 2018
Is the malt loaf ingredient the bread or the cake?
goodfoodteam's picture
goodfoodteam
8th May, 2018
Thanks for your question, it's the malt loaf cake, Soreen for example.
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