Home
Recipes
Chocolate & malt loaf torte

A chocolate & malt loaf torte being cut into slices

Chocolate & malt loaf torte

Name: Chocolate & malt loaf torte
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 165g unsalted butter softened, plus extra for the tin; 75g malt loaf; 150g blanched hazelnuts; 300g dark chocolate; 150g golden caster sugar; 4 eggs beaten; full-fat cream cheese; cream or crème fraîche, to serve

Tommy Banks

Save recipe

Serves 12

Easy

Prep: 30 mins

Cook: 50 mins

A star rating of 4 out of 5.2 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Pear, hazelnut & chocolate cake

A star rating of 4.7 out of 5.124 ratings

Walnut, date & honey cake

A star rating of 4.3 out of 5.107 ratings

No-bake chocolate hazelnut cheesecake

A star rating of 4.5 out of 5.56 ratings

Ingredients

Nutrition

Units:

MetricUS

165g unsalted butter

softened, plus extra for the tin
75g malt loaf
150g blanched hazelnuts
300g dark chocolate
150g golden caster sugar
4 eggs

beaten
full-fat cream cheese
cream

or crème fraîche, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal455
fat35g
saturates16g
carbs26g
sugars20g
fibre4g
protein8g
salt0.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, May 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now