INGREDIENTS
For the cake
- 125 g unsalted butter, plus extra for greasing
- 200 g good quality dark chocolate, chopped
- 1 x 397g can of condensed milk
- 300 g Maltesers
For the glaze
- 2 sheets silver leaf gelatine
- 100 ml double cream
- 150 g granulated sugar
- 20 g cocoa powder
- 20 g Horlicks
METHOD
1. For the cake: Melt the butter and the chocolate together in a heatproof bowl sat over gently simmering water, making sure the water does not touch the bottom of the bowl. Add the condensed milk and mix until fully combined. Allow to cool to room temperature, for approximately 20 minutes.
2. Grease a 20cm diameter springform cake tin and line the base with greaseproof paper.
3. Once the mixture has cooled to room temperature, add the Maltesers and stir until evenly distributed. Pour the mixture into the tin and distribute evenly with a spatula or the back of a spoon, working quickly as the mixture will start to set. Transfer the tin to the freezer and leave to set for 2 hours.
4. For the glaze: About 20 minutes before the cake is ready to come out of the freezer, make the glaze. Put the gelatin into a bowl of ice water to soften. Place the cream, sugar and 120ml water into a large pan and bring to the boil.
5. Whisk in the cocoa powder and Horlicks. Reduce the heat and keep at a gentle simmer for 15 minutes whisking periodically. Test the consistency by spooning a little onto a plate and allowing it to cool before running your finger through it. When it's ready, it should have a syrupy consistency. When you've got the desired consistency, remove from the heat.
6. Wring the excess water from the gelatin and whisk it into the glaze until dissolved. Strain the glaze through a fine sieve while transferring it to a measuring jug or suitable container for pouring.
7. Remove the cake from the freezer and release from the springform tin. You may need to use a palette knife dipped in hot water to carefully release it from the base. Carefully peel the greaseproof paper from the base and transfer the cake to a wire rack sat over a tray.
7. Slowly pour the glaze all over the cake. The excess glaze that runs off the cake and onto the tray can be collected, reheated and used for a second pour if the cake requires it. Allow the glaze to set for about 1 hour before carefully transferring to a plate.
2. Grease a 20cm diameter springform cake tin and line the base with greaseproof paper.
3. Once the mixture has cooled to room temperature, add the Maltesers and stir until evenly distributed. Pour the mixture into the tin and distribute evenly with a spatula or the back of a spoon, working quickly as the mixture will start to set. Transfer the tin to the freezer and leave to set for 2 hours.
4. For the glaze: About 20 minutes before the cake is ready to come out of the freezer, make the glaze. Put the gelatin into a bowl of ice water to soften. Place the cream, sugar and 120ml water into a large pan and bring to the boil.
5. Whisk in the cocoa powder and Horlicks. Reduce the heat and keep at a gentle simmer for 15 minutes whisking periodically. Test the consistency by spooning a little onto a plate and allowing it to cool before running your finger through it. When it's ready, it should have a syrupy consistency. When you've got the desired consistency, remove from the heat.
6. Wring the excess water from the gelatin and whisk it into the glaze until dissolved. Strain the glaze through a fine sieve while transferring it to a measuring jug or suitable container for pouring.
7. Remove the cake from the freezer and release from the springform tin. You may need to use a palette knife dipped in hot water to carefully release it from the base. Carefully peel the greaseproof paper from the base and transfer the cake to a wire rack sat over a tray.
7. Slowly pour the glaze all over the cake. The excess glaze that runs off the cake and onto the tray can be collected, reheated and used for a second pour if the cake requires it. Allow the glaze to set for about 1 hour before carefully transferring to a plate.
