Malted Chocolate Cookie Torte
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The most indulgent dessert
Malted Chocolate Cookie Torte – a rich, indulgent confection, best eaten slowly, one small delicious mouthful at a time. Be warned, the festive season is turning out to be a chocolate focussed month. None of the chocolate recipes, however, were premeditated; it’s just that the cold winter days produce a craving for intensity.
A dessert for mum
Onto the chocolate torte. This dessert was made in homage to my mother, who first introduced me to the delights of chocolate torte, when, at the age of six, I assumed she required my assistance, most especially in the preparation of desserts. I vividly remember a time when no weekend dinner party or festive holiday celebration was complete without one of my mother’s adapted versions of Delia Smith’s ‘Truffle Torte. If I close my eyes, I can still recall the intensity of the velvety dark chocolate and cocoa, as well as the heady aroma of rum, all complemented by a light and crunchy amaretti biscuit crust. To my delight, our house smelled like a chocolate shop for hours after the preparation of this luxurious treat; to my disappointment, I was only ever allowed a slither, which explains why I savored every last sublime morsel . This torte was, and still is, my idea of intense indulgence not least because it also speaks of nostalgia and celebration.
My version
In this newly developed version a layer of noir hazelnut cookie forms the base for a layer of salted coffee espresso caramel. The star of the show, however, is the malted chocolate ganache. Smooth, thick and silky this sprawling sumptuous filling languidly awaits a bitter cocoa dusting and final adornment of a candied hazelnut crown or whipped cream.
Serving
Don’t forget to serve the torte with a generous dollop of mascarpone or creme fraiche; the slight sweetness and acidity of the dairy provides a welcome contrast to the intensity of the torte. To complete the ensemble, a shot of hot espresso makes a wonderful drink pairing.
Although this Malted Chocolate Cookie Torte was made specifically for my mother, this really is a perfect dessert to share. I’ve found that desserts that are dedicated to, and shared with loved ones always taste immeasurably better than anything else.
Malted Chocolate Cookie Torte
An Oreo cookie base with a coffee caramel layer and chocolate ganache center.
Servings: 8
Ingredients
Cookie base
- 308 g /11 oz Oreo cookies 28 biscuits or 2 x 154g packets
- 45 g /1 ½ oz dark chocolate min. 70% cocoa solids
- 45 g /1 ½ oz hazelnuts toasted
- 60 g /2 oz salted butter room temperature
Espresso Caramel layer
- 275 g /9 oz canned caramel or condensed milk*
- 2 teaspoons coffee extract/essence
- Pinch of Maldon salt
Malted Milk Chocolate Ganache Filling
- 250 ml ml/9 fl oz double/heavy cream
- 100 g 4 oz dark chocolate coarsely chopped
- 150 g /6 oz milk chocolate coarsely chopped
- 70 g /2oz malted milk powder
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon of salt
Instructions
Chocolate Cookie Base (Adapted from a Nigella Lawson recipe)
- Break the biscuits and chocolate into pieces and place in a food processor. Add the butter and toasted hazelnuts then blitz until the mixture resembles fine crumbs that start to clump together.
- Using your finger tips press the cookie crumbs into and up the sides of a loose bottom flan tin ( 9 inches) . Use the back of a measuring cup or spoon to smooth the layer of biscuit on the base of the tin. Ensure the base and sides are evenly lined.
- Refrigerate for 1- 2 hours
Espresso Caramel
- In a small bowl, thoroughly combine the caramel, coffee extract/essence, vanilla extract and salt, then pour the mixture onto the biscuit base. Chill in the refrigerator for 20 minutes while you prepare the chocolate ganache filling.
- Note: If you cannot obtain caramel, place condensed milk, coffee extract, coffee beans, vanilla extract and salt in a medium saucepan over low heat and combine. Simmer for 3-4 mins or until the condensed milk has thickened slightly. Don’t forget to continually stir.
Malted Milk Chocolate Ganache Filling
- Place the chocolate in a large heat proof bowl. Set aside.
- Pour the cream into a medium saucepan over low heat then sift in the malted milk powder. Stir to combine for approx. 3 mins or until the mixture reaches a very gentle simmer. Do not worry if the cream initially appears lumpy, the malted milk powder will dissolve. When the cream starts to thicken slightly, turn off the heat and then add the vanilla paste and salt before stirring gently to combine.
- Pour the cream and malted milk powder mixture over the chocolate. Leave undisturbed for 1-2 minutes whilst the chocolate gently melts.
- Gently stir until the mixture is fully combined resulting in a smooth, thick, silky and rather luxurious looking ganache.
- Remove the torte from the refrigerator and pour the ganache immediately onto the caramel layer. Allow the torte to chill for 2-3 hours or overnight. Decorate and serve
Notes
Please note
Prior to serving, remove the torte from the fridge and unmould then allow to stand for 5-10 mins. Decorate as desired.
If you are concerned about removing the baking parchment liner or removable base of the tin, leave it in place – it will hardly be of any concern to those who have already taken their first mouthful of this delectable dessert.
Unique says
Soooooo rich!! I used Vietnamese coffee extract and Dulce de leche for the caramel layer. I also used non dairy whipping cream and it came out absolutely delicious! The mascarpone is so necessary to cut the intensity. Great non baked dessert for the warmer months 😋