Chocolate Malt Loaf Torte Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• In a double boiler, melt the milk chocolate and butter, then set aside to cool.
• Combine the remaining ingredients (except the grated chocolate and cream) with the melted chocolate.
• Whip the cream, then fold it into the mixture then pour it into a 24cm round cake tin lined with cling film.
• Place in the fridge until firm enough to cut (about 4-5 hours). Dust lightly with a little cocoa powder (optional). Slice into thin slices and serve with ice cream or whipped cream.

Steps:

• Cake:
• Preheat oven to 350°F. Lightly coat a 9x5" loaf pan with nonstick spray, then line with parchment paper, leaving overhang on long sides. Whisk flour, cocoa powder, malted milk powder, salt, baking soda, and baking powder in a large bowl.
• Whisk eggs, egg yolk, and 1 1/2 cups granulated sugar in a medium bowl just to blend. Add buttermilk, oil, vanilla extract, and 1/2 cup coffee, whisking just to blend. Gradually add buttermilk mixture to dry ingredients, stirring with a rubber spatula or a wooden spoon until just combined (batter will be a little lumpy; you don't want to overmix).
• Scrape batter into prepared pan (hold back a little if using a slightly smaller loaf pan) and smooth surface. Bake until cake pulls away from sides of pan and a tester inserted into center comes out clean, 60-70 minutes.
• Meanwhile, combine brown sugar, remaining 1/4 cup coffee, and remaining 2 tablespoons granulated sugar in a small bowl, stirring to dissolve sugar.
• Transfer cake pan to a wire rack set inside a rimmed baking sheet and brush with coffee mixture (use all of it). Let cake cool completely in pan before turning out onto rack.
• Glaze:
• Place chocolate and vanilla in a medium bowl. Bring cream, malted milk powder, and salt to a bare simmer in a small saucepan. Pour over chocolate mixture and let sit 5 minutes.
• Gently stir with a rubber spatula until chocolate is melted and mixture is combined. While still warm, pour glaze over turned-out cake on wire rack, letting it drip over the sides (any extra glaze will pool in baking sheet). Decorate with chocolate pearls and malt balls, if desired. Let cake sit until glaze is set, about 30 minutes.
• Do ahead:
• Cake can be baked and glazed 3 days ahead. Store tightly wrapped at room temperature.