Dutch Arretjescake with Maltesers

A square photo with a squirrel cake with two slices cut off. With maltesers, biscuits and lots of chocolate. On a gray cutting board

Dutch Arretjescake with Maltesers

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.

Cook Time 10

Stiffen time 3

Total Time 3 10

Course Dessert, Sweets and Sweet Baking

Cuisine Dutch

Servings pieces

Calories 399 kcal

Equipment

Loaf tin / Pound cake tin 10 inches - 23 cm
plastic foil

Ingredients

▢ 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

Instructions

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 biscuits
6 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.

NOTES

1. Filling - This arretjescake has Maltesers as a filling, but you can also think of M&M's, smarties, chunks of caramel, or fudge. This way you serve a different cake every time.

2. Au bain-Marie - For this cake, melt the butter, chocolates, and syrup . To do this, hang a heat-proof bowl over a pan of boiling water (on low heat). The bottom of the bowl should not touch the water. This ensures that the ingredients only melt and do not burn.

3. Arretjescake made without raw eggs - A traditional arretjescake is a chocolate cake. Usually prepared 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 mix the right amount of milk chocolate with dark chocolate (58% cocoa) for the best taste. Not too sweet and not too pure.

4. - Storage

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.

5. Nutritional value shown is per slice of Maltesers Arretjescake.

Nutrition

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