Chocolate and malt bread cake
Per serving
Don’t be fooled by how simple it is – the result will be a rich, dense cake with a malt glaze. Serve it warm like pudding, or with afternoon tea.
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat the oven to 180°C/160°C (fan/gas 4). Grease a 20 cm diameter springform cake pan with butter. In a food processor, pulse the malt bread and blanched hazelnuts into a fine crumb. Sprinkle the crumb into the greased pan and tap to evenly coat the surfaces. Remove excess crumb and set it aside.
- 2
Slowly melt the chocolate in a bowl over a saucepan of simmering water. In a stand mixer, beat together the unsalted butter and golden sugar on high speed for 5 minutes, until the mixture is light and fluffy. Gradually add the eggs, scraping the bowl walls once or twice so the batter combines well. Add the remaining hazelnut and malt bread crumb and the melted chocolate. Finally, fold in the cream cheese. The mixture should be smooth and glossy like chocolate mousse. Using a rubber spatula, transfer it to the pan and smooth the top.
- 3
Bake the cake for 35 minutes, then lower the temperature to 160°C/140°C (fan/gas 3) for an additional 20 minutes. Let the cake stand and cool for an hour before attempting to remove the pan. The cake stores well and can be made two days ahead. Carefully slice it into portions and serve with whipped cream or crème fraîche.
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