Who’s feeling saucy this week? Leave your links here!
Next up on the schedule: your ovens get a break again because we’re making malted milk chocolate sauce. Enjoy the sauce with the dessert of your choice, or make malted milkshakes! Posting date is December 15.
- ⅔ cup heavy cream
- ⅓ cup light corn syrup
- ¼ cup chocolate malt Ovaltine
- ¼ cup firmly packed light brown sugar
- ½ teaspoon salt
- 6 ounces good-quality milk chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- In a large saucepan, bring the cream, corn syrup, Ovaltine, brown sugar, salt, and 4 ounces of the chocolate to a boil over medium heat. Stir until smooth and the chocolate has melted. Reduce the heat to maintain a simmer and, stirring very slowly, cook for 5 minutes.
- Remove from the heat and stir in the butter, vanilla, and the remaining 2 ounces chocolate. Let the sauce cool for 5 to 10 minutes before serving.
- To store, cool the sauce completely and ref rigerate in an airtight container for up to 5 days. Reheat in a microwave oven or over low heat on the stovetop.
Raves all around from our bakers for the Malt Ball Cake! And this week we have a rogue flourless chocolate cake as well!
If you’ve got cake, leave your links here!
We’re coming back to the classic Baked three-layer cake. This one is a Whopper in cake form. Posting date is May 5!
- 2 1⁄4 cups cake flour
- 3⁄4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 1 cup malted milk powder
- 1⁄2 cup (1 stick) unsalted butter, softened
- 1⁄2 cup vegetable shortening, at room temperature
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 2 cups ice cold water
- 4 large egg whites, at room temperature
- 8 ounces bittersweet chocolate, finely chopped
- 8 ounces milk chocolate, finely chopped
- 1 1⁄2 cups heavy cream
- 2 tablespoons light corn syrup
- 1 1⁄2 cups (3 sticks) unsalted butter, softbut cool, cut into 1-inch pieces
- Malted milk balls for decoration
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- Sift the flours, baking powder, baking soda, salt, and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a medium bowl, whisk the egg whites until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
- With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
- Refrigerate the frosting for a few minutes (but no more), until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1⁄4 cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer and trim. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the malted milk balls and refrigerate again for 15 minutes.
Raves from our bakers all around for these blondies!
Who made these malt blondies? Leave your links here!
Next up on the schedule: Brewer’s Blondies. Posting date is August 26!
- 2⅓ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons malted milk powder
- 14 tablespoons unsalted butter, softened, cut into 1-inch cubes
- 1¾ cups firmly packed dark brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup malted milk balls (like Whoppers or Maltesers), coarsely chopped in a food processor
- ¾ cup (9 ounces) semisweet chocolate chips
- ¾ cup toasted walnuts, chopped
- Vanilla ice cream, to serve
- Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch baking pan.
- In a medium bowl, whisk the flour, baking powder, salt, and malted milk powder together.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined.
- Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, chocolate chips, and walnuts and beat until just combined, about 10 seconds. The mixture will be thick. Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly.
- Bake in the center of the oven for 25 to 30 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
- Transfer to a wire rack and let cool for 20 minutes. These blondies taste delicious warm. Cut them into squares and serve with ice cream. They also taste great at room temperature. Once thoroughly cooled, cover tightly with plastic wrap and keep at room temperature for up to 3 days.
For Halloween, our bakers have a chance to show off their decorating skills with some milk chocolate malted brownies with chocolate ganache. Posting date is October 23.
- 1¼ cups (160 g) all-purpose flour
- ½ cup (70 g) malted milk powder
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon kosher salt
- 6 ounces (170 g) milk chocolate (40 to 60% cacao), coarsely chopped
- 4 ounces (115 g) dark chocolate (60 to 72% cacao), coarsely chopped
- 6 ounces (1½ sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) cubes, plus more for the pan
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 6 ounces (170 g) dark chocolate (60 to 72% cacao), coarsely chopped
- ½ cup (120 ml) heavy cream
- 3 to 4 cups (340 to 450 g) confectioners’ sugar, sifted
- 2 large egg whites
- 1 teaspoon fresh lemon juice
- Blue, yellow, red, and black food dyes or gels (optional)
- Preheat the oven to 350°F (175°C) and position a rack in the center. Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch (23-by-33-cm) pan. Line the bottom with a sheet of parchment paper so that it overhangs about 1 inch (2.5 cm) on the long sides of the pan, and butter the parchment.
- In a medium bowl, whisk together the flour, malted milk powder, cocoa, and salt.
- Place both chocolates and the butter in a large heatproof bowl and set it over a saucepan of simmering water (double-boiler method, see page 19), stirring occasionally, until the chocolate and butter are completely melted, smooth, and combined. Turn off the heat, but keep the bowl over the water and add both sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be at room temperature.
- Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining 2 eggs and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, about 30 minutes. Remove from the oven, place the pan on a cooling rack, and let the brownies cool completely.
- Place the chopped chocolate in a medium heatproof bowl. Place the cream in a saucepan over medium heat and heat just until bubbles form around the edge of the pan. Pour the hot cream over the chopped chocolate and let sit for 1 minute. Whisk until smooth. Pour the warm chocolate ganache over the cooled brownies in the pan and use an offset spatula to spread it into an even layer. Allow the ganache to sit for about 10 minutes, then refrigerate for another 15 minutes to set completely.
- Using a small paring knife, release the brownies from the sides of the pan and pull straight up on the parchment to remove them from the pan, then place the brownies onto a cutting board and remove the parchment. Place the brownies in the freezer for 30 minutes (this will make them easier to cut). Run a chef’s knife under hot water, wipe dry, and cut the brownies into 36 to 48 bite-size pieces (or smaller—these brownies are rich).
- In a medium bowl, whisk together 3 cups (340 g) confectioners’ sugar, the egg whites, and lemon juice until the mixture is completely smooth. The mixture should have the texture of a thick glaze. If it is too thin, add more powdered sugar, a few tablespoons at a time, until it is thick enough to hold its shape when piped. Divide the icing into four bowls. Royal icing will begin to harden when exposed to air. If you are not using a particular color, make sure to cover the bowl tightly with plastic wrap or place the icing in a pastry bag and cover the tip.
- Leave one bowl white for skulls and ghosts. In another bowl, create a black icing (about 8 drops of black gel or 2 drops each of blue, yellow, and red dye) for outlines and eyes. In the other two bowls, we recommend mixing orange for pumpkins and green for embellishments (green eyes are spooky). Put each color in its own pastry bag fitted with the smallest tip. (Pastry bags provide more control, but, if needed, you can fill four zip-tight plastic bags and cut a small corner from the bottom of each.) In essence, you want to pipe and fill all of your base layers first, then go back and add your final embellishments. (It is more difficult to decorate each brownie from start to finish.)
- For skulls and ghosts: Pipe on the shapes of skulls or ghosts in white and allow them to harden for a few minutes (see photo 1). Then fill them in completely (see photo 2). Gently pipe final embellishments (eyes, mouths, etc.) directly on top of the white icing with any other color you like (see photos 3 and 4).
- For pumpkins: Pipe on the shape of the pumpkins (not the stem) in orange and allow to harden for a few minutes (see photo 1), then fill them in completely. Gently pipe on the stem in green.
- Allow the icing to harden completely before serving.
What did you think?