Go Back
–+ servings

Malted Chocolate Cookie Torte

An Oreo cookie base with a coffee caramel layer and chocolate ganache center.
Print Recipe Pin Recipe
Course: Dessert
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.