Malteser Cake

100g Butter

300g Wicked Milk Chocolate

Three tablespoons syrup

225g Rich Tea Biscuits roughly crushed

225g Maltesers

Melt 200g of the chocolate in the microwave or in a double boiler made by putting water into a saucepan and bring it to the boil turn the heat down until the water is barely simmmering. Place a bowl neatly into the pan making sure the base of the bowl does not touch the water. Whilst the chocolate is melting melt the butter gently add to the melted chocolate a little at a time and stir in to prevent the mixture splitting add the syrup and blend it all together. Fold in the biscuits and maltesers and pour into a tray  press the mixture down well,  melt the remaining 100g of chocolate by the method shown above DO NOT LET THE CHOCOLATE GET TOO HOT one way to avoid this is to melt 50g and remove from the heat and then slowly add the remaining 50g of chocolate a couple of buttons at a time until the chocolate is cool but workable then spread the chocolate over the malteser base. 

The cake should be portioned into 12/ 24 pieces before the chocolate sets.

Note; sometimes customer tell me they get a white bloom on the chocolate topping  which is not so attractive, this means the chocolate has become too hot it does not affect the taste however it can be improved by recovering the topping  or sprinkling chocolate shavings over the top.