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Malted Chocolate Decadence

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Here's something you can do with dry malt extract besides make beer!

Malted Chocolate Decadence
1/2 cup (1/4 lb.) butter or margarine
1/4 cup water
6 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
4 large eggs
3/4 cup malted milk powder  (or you can use DME)
2 tablespoons sugar

In a 2- to 3-quart pan over low heat, stir butter, water, and semisweet and unsweetened chocolate just until smooth. In a mixer bowl, whip eggs at high speed until doubled in volume. Beat in powder, then chocolate mixture and sugar.
Butter a 9-inch cake pan with removable rim. Set pan on 2 sheets of heavy foil, each about 12 inches square; press foil firmly against sides of pan (take care not to tear foil), letting ends extend above pan rim. Set pan with foil into a larger baking pan; pour batter into cake pan.
Put pans in a 350° oven; fill outer pan with about 1 inch boiling water. Bake until center of cake feels set when gently touched, about 45 minutes. Lift foil sides to remove cake from water; cool on rack. Chill at least 2 hours or up until the next day. Remove pan rim. Serves 12 to 16.

Sweet!  Thanks Denny.  My daughter is always by my side when I'm making a starter, asking for a spoonful of DME.  She then delights in telling me "You know, malt is what they use in whoppers too!", (meaning the candy, not the burger ;) ).  Gee I wonder who told her that's what's in whoppers?...

What does the outer pan with the water do?

It's been a while since I've had DME on hand but that sounds pretty nice!

Cute story about your daughter, akr, mine (my first) is 17 months, and I'm anticipating a brewing assistant in a couple years.

Do you have any pics of this concoction? 

I made this last year about this time and it's the shizznit. I'd say it's about the same size as brownies cooked in such a pan, Tesla.


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