When I was in Jakarta last August, my sister gave me a jar of Ovomaltine Crunchy Cream ( you can buy it from The Butterfly Wings Room ). There has been quite a fuss about this chocolate spread and I now understand why. As soon as I tried it, I knew I wanted to incorporate it into baked goods, maybe cookies or cakes. Then I thought the crunchy bits would work great when combined with something moist and fluffy. So, I finally chose to use Ovomaltine as whoopie pie filling. I’ve never made – or even tried – whoopie pie, so I was extremely happy when it turned out exactly as I expected.
Chocolate-Ovomaltine Whoopie Pie
Adapted from Taste
125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
1/3 cup Nestle baking cocoa
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/2 cup buttermilk
Ovomaltine Crunchy Cream
1. Preheat oven to 180°C/160°C fan-forced. Line 4 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Meanwhile, sift flour, cocoa, bicarbonate of soda and baking powder into a large bowl.
2. Add half the flour mixture to butter mixture. Stir to combine. Add half the buttermilk. Stir to combine. Repeat with remaining flour mixture and buttermilk until just combined.
3. Drop level tablespoons of mixture onto prepared trays, 5cm apart, allowing room for spreading. Bake, 1 tray at a time, for 8 to 10 minutes or until puffed and cooked through. Stand on trays for 2 minutes. Transfer to a wire rack to cool. Repeat with remaining trays.
4. Sandwich level tablespoons of Ovomaltine between cakes.