malted

Giant chocolate chip cookie with malted milk made in a skillet for the ultimate sharing treat!

Chocolate chip and malted milk skillet cookie

butter

golden caster sugar ((white caster will also work))

100 g soft light brown sugar

eggs

plain flour

175 g malted milk drink

tsp baking powder

g chocolate (chopped)

Heat the oven to 180C (160C fan). Brush two small skillets (mine were 22 cm in size) with some butter and set aside.

In a large bowl, beat together the softened butter and both sugars until light and fluffy (you can do it with electric mixer or by hand). Add eggs, one at the time.

Add the flour, malted milk powder, baking powder and a pinch of salt and stir the mixture until it forms the dough. Add the chocolate chunks (I&#x27;ve used a mixture of dark and white chocolate) and stir it to combine.

Divide the dough in two, transfer into the skillets, smooth over with spatula/spoon and bake for about 15-18 minutes until top is golden brown and the middle is just set.

Take out of the oven and allow it to cool for 10 minutes. Top with some ice cream if desired, enjoy!

All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream

Malt chocolate ice cream

pot double cream

milk

malt powder

milk chocolate

tbsp Irish cream liqueur

pack chocolate coated malt balls, to serve (optional)

Tip the cream and milk into a saucepan, then bring to the boil. Beat the yolks and malt powder together in a bowl, pour over the hot cream, then continue beating until everything is combined. Tip the mixture back into the pan, then cook on a low heat for 3-4 mins, stirring continuously until the consistency of thin custard. Remove from the heat. Stir in the chocolate until melted, stir in the Irish cream liqueur, then chill.

Once the custard has cooled, churn it in an ice-cream machine until frozen. If you don’t have a machine, place the custard in a bowl in the freezer. Freeze until the sides become icy, then beat with a whisk. Repeat the process 3 more times until you have smooth ice cream. Ice cream can now be frozen for up to 2 weeks. Serve in scoops with chocolate coated malt balls crumbled over, if you like.

If you only have the chance once in your life to eat chocolate cake, let it be this Malted Chocolate Cake with Toasted Marshmallow Filling. All topped with a fluffy malted chocolate buttercream frosting!

Malted Chocolate Cake with Toasted Marshmallow Filling

box mix Duncan Hines Dark Chocolate Fudge Cake Mix

Large Eggs

butter, melted

water

unsalted butter, softened

sugar

Ovaltine Classic

Tablespoon Vanilla Extract

salt

dark chocolate, melted and cooled (I used Ghirardelli)

heavy whipping cream

marshmallows

Vanilla Extract

(7.5 ounce) jar Marshmallow Fluff

Position rack in middle of the oven and...

Position rack in middle of the oven and heat the oven to 350°F. Butter two 9x2-inch round cake pans and line each with a parchment round. Butter the parchment, then dust pans with flour, be sure to pat out excess flour.

Melt the butter in the microwave.

Add cake mix, eggs and water to the...

Add cake mix, eggs and water to the butter in large mixing bowl.

Mix on low for 1 min. Then mix...

Mix on low for 1 min. Then mix on medium high for 1 min.

Divide the batter evenly among the prepared pans.

Bake for 25-29 minutes, until a toothpick inserted...

Bake for 25-29 minutes, until a toothpick inserted in the center of each cake comes out clean. Cool on racks for 10 minutes. Invert the cakes onto the racks, remove the parchment, and cool completely.

Set oven to broil, and position rack in...

Set oven to broil, and position rack in the lowest part of oven.

Line a baking sheet with aluminum foil and...

Line a baking sheet with aluminum foil and spray with nonstick spray. Place marshmallows in the center of the baking sheet and broil in oven, watch until golden brown and melty (about 2 minutes).

Remove pan from oven, and carefully flip marshmallows...

Remove pan from oven, and carefully flip marshmallows over, and broil other side until brown (1-2 mins). Remove from oven and set aside.

In the bowl of a stand mixer, combine...

In the bowl of a stand mixer, combine the butter and sugar for one minute using the paddle attachment. Add the vanilla and beat for 3 minutes on medium high. Add the marshmallow fluff and toasted marshmallows and mix on low for 1 minute.

Break up chocolate into a microwave safe bowl,...

Break up chocolate into a microwave safe bowl, and melt in microwave on high in 30 second intervals. Stir after each 30 seconds until fully melted. Set aside to cool

Combine the butter and sugar in the bowl...

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the Ovaltine, vanilla and salt and mix on low 1-2 minutes, until well combine. Scrape the sides and add melted chocolate, beat for 2 minutes on medium, then slowly add whipping cream beating on medium-high for 1 minute.

Put one cake layer on a flat serving...

Put one cake layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while icing. Top the layer with toasted marshmallow filling, spreading it evenly with an offset spatula to the cake's edge. Top with second cake layer.

Frost top and sides of cake with Malted...

Frost top and sides of cake with Malted Chocolate frosting using an offset spatula.

Remove waxed paper strips and enjoy with a...

Remove waxed paper strips and enjoy with a glass of cold milk!

https://mediavine-res.cloudinary.com/video/upload/s7e4j6vj51h5vzqaty1a.mp4

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