While this is technically not a baked treat, it’s the latest in a recent trend of failed desserts by yours truly.

Malted Milkshake Cheesecake – from the AWW Cheesecake book


200g chocolate mud cake
90g Maltesers, crushed
1/3 cup (80ml) chocolate liqueur

3 teaspoons gelatine
 ¼ cup (60ml) water
500g cream cheese, softened
 ½ cup (110g) caster sugar
 ½ cup (60g) powdered malt
1 cup (250ml) thickened cream
2 eggs, separated
100g dark eating chocolate, melted

55g Maltesers


Cut mud cake into 1cm cubes; divide among eight 1 cup (250ml) glasses. Top with crushed Maltesers and liqueur.

Make filling by sprinkling gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.

Beat cheese, sugar and malt in medium bowl with electric mixer until smooth; beat in cream and egg yolks. Stir in gelatine mixture and then chocolate.

Beat egg whites in small bowl with electric mixer until firm peaks form; fold into chocolate mixture.

Divide filling among glasses, refrigerate overnight.

Serve cheesecake topped with whole Maltesers.

Now, the end product turned out pretty nice-looking, but to be honest, it tasted pretty bad. The only upside was that the mud cake tasted nice… and I’d bought the damn thing from Woollies!

I substituted the chocolate liqueur for chocolate milkshake sauce, but that’s right down the bottom and not in the cheesecake-y section, so therefore not the problem.

The only thing we can come up with is the fact that I used malted milk flavouring from the Quik/Milo/Sustagen section of the supermarket. Maybe that was the wrong thing to use?? Or perhaps because I bought organic dark chocolate because it was on special and therefore cheaper?

Lesson: never deviate from the recipe on the first attempt!

I need your help – where did I go wrong?

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5 thoughts on “You guys, I think I’ve lost my baking mojo

  1. I checked the cook’s thesaurus, and it says:

    “Don’t confuse malt powder with malted milk powder, which also contains powdered milk and wheat flour and is used to make beverages. Look for malt powder in health food stores or baking supply stores”

    Perhaps the malted milk gave it the weird taste? Although when you smell the malted milk it doesn’t seem at all similar to the taste that was a bit wrong.

    The other options are that the cream cheese or thickened cream were a little off – although that seems unlikely because you probably would have noticed.

    As a side note, I’m pretty sure we stocked up on the same organic chocolate that was on special this week ;)

    Posted on 4 July 2010 at 10:17 pm
  2. Looking at the recipe, using such rich dark chocolate, you might have needed to up the sugar a little? But they look pretty good!

    Posted on 4 July 2010 at 10:39 pm
  3. NO idea. Just drink the liquer next time.

    Posted on 5 July 2010 at 10:56 am
  4. not sure but if you want a good chocolatey pud then remind you to send you the recipe for tom’s chocolate/baileys mousse (that i have adapted!) – it’s like sex in a cup

    Posted on 5 July 2010 at 7:36 pm