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.