Half-baked white chocolate cake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With a thick gooey white chocolate layer, this decadent just-baked cake isn’t for the faint-hearted.

11 Ingredients

  • 180g white chocolate, chopped

  • 175g butter, chopped

  • 2 tsp vanilla extract

  • 150g (1 cup) plain flour

  • 5 eggs, separated

  • 140g (2/3 cup) caster sugar

  • 60ml (1/4 cup) thickened cream

  • 290g pkt white chocolate melts

  • Fresh strawberries, to serve

  • Fresh raspberries, to serve

  • White chocolate shavings, to serve

9 Method Steps

  • Step 1

    Preheat the oven to 180C/160C fan forced. Grease a 23cm round springform pan. Line the base and side with baking paper.

  • Step 2

    Heat the chopped chocolate and butter in a small saucepan, stirring often, over low heat. Remove from heat. Stir in the vanilla and flour.

  • Step 3

    Use electric beaters to beat the egg yolks and 1/3 cup sugar in a large bowl until thick and pale.

  • Step 4

    Place the egg whites in a large, clean, dry bowl. Use clean electric beaters to beat until soft peaks form. Gradually add the remaining 1/3 cup sugar, one tablespoon at a time, beating constantly until the sugar dissolves and mixture is thick and glossy.

  • Step 5

    Stir the chocolate mixture into the egg yolk mixture until smooth and combined. Stir in one-third of the egg whites until just combined. Fold in the remaining egg whites until combined. Reserve 1 cup cake batter. Set aside until required.

  • Step 6

    Pour the remaining cake mixture into the prepared pan. Bake for 35 minutes or until a skewer inserted in the centre comes out clean. Cool the cake in the pan for 2 hours or until cooled completely.

  • Step 7

    Place the cream in a small saucepan over medium-high heat. Bring to the boil. Remove from heat. Add the chocolate melts to the pan. Set aside for 3-4 minutes or until melted. Stir until smooth. Transfer the white chocolate mixture to a bowl. Stand at room temperature for 2 hours or until thick.

  • Step 8

    Preheat the oven to 180C/160C fan forced. Spread the white chocolate mixture over the cooled cake, leaving a 1.5cm border around the edge of cake (don’t worry if you get a few cake crumbs mixed in with the white chocolate). Carefully spread the reserved cake batter over the white chocolate layer. Bake for a further 25 minutes or until the cake layer is cooked through and set. Set aside for 10 minutes to cool slightly.

  • Step 9

    Serve the cake, warm, scattered with berries and chocolate shavings.

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Image by Vanessa Levis

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