Arretjescake was the first cake I ever made. And this arretjescake with Maltesers is extra tasty. So easy to make, and you don't need an oven. And did you know that this is an authentic Dutch recipe!
Children won't say no to the full taste of the chocolate, the crunchy Maltesers interspersed with biscuits, and no raw eggs! And neither do we adults.
Dutch Arretjescake with Maltesers
Why is a Dutch arretjescake so popular? Because it's so easy to make. You don't need an oven. And you can adjust the recipe as you see fit.
It is a real Dutch cake and is made all over the Netherlands. And each region has its recipe. The traditional recipe is made with raw eggs and cocoa. I prefer not to use raw eggs because recipes are not suitable for everyone. So this no-bake chocolate cake recipe is made without eggs. I use real chocolate instead.
For the basic recipe of this cake, you only use Marie biscuits, chocolate, butter, and syrup, but why not vary in that? And I did. Because this arretjescake is full of Maltesers, they melt in your mouth and then crackle. Delicious!
The kids were delighted and asked for more! Unfortunately, that was impossible (she said with the last bite of chocolate in her mouth 😉 )
What do you need for No Bake Maltesers Cake?
To prepare this Dutch Arretjescake with Maltesers, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chocolate - Arretjescake is a chocolate cake. Usually by mixing cocoa with raw egg, but I prefer not to use that in my recipes. Chocolate is a good substitute. The trick is to combine the right amount of milk chocolate with dark chocolate (58% cocoa) for the best taste. Not too sweet and not too pure either.
- Butter - The butter makes the cake creamy.
- Dutch syrup - - Gives a delicious sweet caramel flavor to the arretjescake. You could use golden syrup if you didn't get Dutch dark syrup instead.
- Marie biscuits - Marie biscuits belong in an arretjescake. Crumble them into different sizes. That benefits the cake.
- Maltesers - Crackling chocolate balls full of air. Super delicious to use in this no-bake Maltesers cake. It makes the cake less massive and gives it some air. And you can vary to your heart's content: you can, of course, also think of M&M's, smarties, chunks of caramel, or fudge. This way you serve a different cake every time.
How to prepare Chocolate Biscuit Cake with Maltesers?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Bring a pan with a layer of water to a boil and hang a heat-proof bowl over the water. Put the chocolate, butter, and syrup in the bowl and let it melt. Stir occasionally.
- Crumble the Marie biscuits and place them in a large bowl. Pour in the melted chocolate mixture. Mix well. Then add ⅔ of the Maltesers and mix quickly (don't overmix; otherwise, the Maltesers will melt).
- Pour the batter into a plastic-lined cake tin and flatten the top.
- Spread the rest of the Maltesers over the top. Press them a little into the filling. Place the cake in the fridge for at least 3 hours to set.
Serve: When the cake is hard, you can slice it and serve.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- Loaf tin / Pound cake tin 10 inches - 23 cm
- plastic foil
- 6 oz. Milk Chocolate broken into coarse pieces
- 6 oz. dark chocolate 58 % cocoa, broken into coarse pieces
- 1 ¼ stick butter unsalted, sliced into four cubes
- 5 tablespoons dark syrup
- 6 oz. tea biscuits crumbled; they don't have to have equal sizes
- 6 oz. Maltesers
Ingredients you need per step are listed below the step in Italic
- Cover the inside of your tin with plastic foil.
- Put a bowl and hang it above hot water. Add both chocolates, butter, and syrup to that pan and let it melt. Stir occasionally.6 oz. Milk Chocolate, 6 oz. dark chocolate, 1 ¼ stick butter, 5 tablespoons dark syrup
- When the chocolate and butter are melted, add the Marie biscuits6 oz. tea biscuits
- Add ⅔ of the Maltesers and stir them quickly through the batter. Don't over-stir; otherwise, the Maltesers will melt.6 oz. Maltesers
- Pour the batter in the form and sprinkle the remaining Maltesers on top. Press them slightly.
- Cool the cake (harden) for 3 hours in the refrigerator.
- Slice the cake.
- Refrigerator - This arretjescake with Maltesers can be kept in the fridge for up to 3 days. Packed airtight or wrapped in plastic foil (so the cake can be made well in advance)
- Freezer - You can also freeze the no-bake Maltesers cake. Store it in an airtight container in the freezer for up to 3 months—Thaw in the refrigerator or faster at room temperature.