Malteser Chocolate Cake with Buttercream Ganache

Preheat the oven to 180°C top and bottom heat (160°C convection).

Line a 26cm springform pan with parchment paper.

Separate the eggs.

Beat egg whites with sugar and water until stiff.

Fold in egg yolks.

Sift flour, baking powder and cocoa over the egg mixture.

Fold in the ground nuts.

Pour the batter into the prepared pan.

Bake for about 30 minutes.

Let the cake cool on a wire rack.

Remove the cake from the pan.

Cut the cake horizontally into three layers.

Heat two-thirds of the milk in a small pot.

Mix vanilla pudding powder with sugar and the remaining milk until smooth.

Boil the milk in the pot.

Stir in the pudding mixture and cook until thickened.

Pour the hot pudding into a deep plate.

Cover with plastic wrap and let cool.

Beat the butter until creamy, then gradually add the cooled pudding and beat until smooth.

Heat the cream until simmering.

Pour the hot cream over the chocolate and butter in a heatproof bowl.

Stir until smooth.

Place one cake layer on a serving plate and spread with a layer of buttercream.

Repeat with the remaining cake layers and buttercream.

Pour the ganache over the top of the cake and spread to cover the top and sides.

Press the Maltesers onto the ganache.