Caramelized White Chocolate Cakes

Caramelized White Chocolate Cakes

White Chocolate Cake Ingredients :
  • 6 ounces (1 1/2 cups, 170g) almond flour (see Note)
  • 3/4 cup (110g) all-purpose flour
  • 1/2 teaspoon sea salt
  • 12 ounces (340g) caramelized white chocolate, warm
  • 1 1/2 ounces (45g) salted or unsalted butter, melted
  • 3 tablespoons (45g) sugar
  • 4 large eggs, at room temperature

White Chocolate Cake Instructions
1. Preheat the oven to 375ºF (190ºC).
2. Frist of all butter sixteen 2-ounce ramekins, or similar-sized molds, and set them on a baking sheet.
3. And then Whisk together the almond flour, all-purpose flour, and salt in a bowl and set aside.
4. Next In a medium bowl, whisk together the white chocolate with the melted butter and sugar. Add in the eggs one at a time, until they’re completely incorporated. The mixture may be lumpy, which is normal.
5. Stir in the flour mixture with a spatula just until no specks of flour remain.
6. Spoon the batter into the butter molds, filling them no more than two-thirds full.
7. Bake for 12 to 15 minutes, until the cakes are still quite soft in the center, but firm at the edges.
8. Remove from the oven and when cool enough to handle, run a small knife around the outside of the cake to loosen it from the mold, then turn the cake out onto a serving plate. Enjoy !

White chocolate mud cake

White chocolate mud cake


  •  400g butter, chopped
  •  500g white chocolate (Cadbury Dream), chopped
  •  400ml water
  •  2 cups caster sugar
  •  2 teaspoons vanilla extract
  •  4 eggs, lightly beaten
  •  2 cups plain flour, sifted
  •  2 cups self-raising flour, sifted
  • White chocolate ganache
  •  600g white chocolate, chopped
  •  3/4 cup thickened cream

Step 1
Preheat oven to 150C. Grease and line an 8.5cm deep, 22.5cm square cake pan.
Step 2
Combine butter, chocolate and 400ml water in a large heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes, stirring every minute with a metal spoon, or until smooth.
Step 3
Add caster sugar and vanilla to chocolate mixture. Stir to combine. Add egg. Mix well. Sift flours together over chocolate mixture. Stir until well combined.
Step 4
Pour mixture into prepared pan. Bake for 1 hour 50 minutes to 2 hours or until a skewer inserted into the centre has moist crumbs clinging. Allow to cool completely in pan. Carefully turn cake out. Wrap in plastic wrap, then in foil. Store in an airtight container at room temperature for 5 to 14 days.
Step 5
Using a serrated knife, cut cake in half. Place base on serving platter. Spread one-third of ganache over base. Sandwich together with cake top. Spread remaining ganache over top and sides of cake. Set aside for 24 hours to set. Decorate with fresh roses. To serve, cut cake with a warm knife to prevent ganache from cracking.
Step 6
To make White chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.
Step 7
Refrigerate for 1 hour, stirring occasionally with a metal spoon, or until thickened to a spreadable consistency. Enjoy !



  • 1 pkg. yellow cake mix
  • 1/3 c. light rum
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 2 sticks butter (butter may be substituted)
  • 3/4 lb. white chocolate, melted and cooled
  • 1 tbsp. light rum
Prepare mix per label but, substitute 1/3 cup rum for 1/3 cup of the water. Divide batter equally among 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for about 23 minutes. Cool layers 30 minutes on racks. Drizzle layers with additional rum, if desired.

Icing: Beat softened cream cheese until fluffy, gradually beat in chocolate and butter until consistency of whipped cream. Fill and frost cake using 1 cup icing between each layer. If melting white chocolate in microwave oven melt and mix using minimum time and heat, chocolate can turn brown. Enjoy the rum cake ! Nice !




  • 9 lg. egg yolks
  • 1 c. sugar
  • 6 tbsp. cornstarch
  • 3 c. milk
  • 1 tbsp. vanilla
  • 14 oz. fine quality bittersweet chocolate, chopped
  • 4 c. well chilled heavy cream
  • 14 oz. fine quality white chocolate, chopped

  • 6 oz. fine quality white chocolate, room temperature (about 72 degrees)
  • 4 oz. fine quality bittersweet chocolate, room temperature (about 72 degrees)
In a large bowl whisk together the egg yolks and the sugar until the mixture is combined well, add the cornstarch, sifted, and whisk the mixture until it is just combined. Whisk in the milk, scalded, in a slow stream, transfer the mixture to a heavy saucepan, and bring it to a boil, whisking constantly. Boil the pastry cream, whisking, for 1-2 minutes or until it is very thick and smooth, strain it through a fine sieve into a heatproof bowl, and stir in the vanilla. Lay a piece of plastic wrap on the pastry cream and chill the pastry cream for 1-2 hours, or until it is cooled completely. I usually transfer it to a shallow pan or dish, it cools quicker and will thicken more as it cools.

In the top of a double boiler or a metal bowl set over barely simmering water melt the bittersweet chocolate, stirring occasionally, and let it cool until it is lukewarm. Transfer half the pastry cream to a large bowl, whisk in the chocolate, and whisk the mixture until it is combined well.

In a chilled bowl with an electric mixer beat 2 cups of the heavy cream until it holds soft peaks, stir (use whisk, helps lighten and aerate) 1/4 of it into the chocolate mixture and fold in (use spatula, won't deflate) the remaining whipped cream gently but thoroughly. Pour the dark chocolate mousse into a lightly oiled 9 or 10 inch springform pan, at least 2 1/2 inches deep, spread it evenly, and chill it while making the white chocolate mousse. 9 inch works better, makes it taller.

In the top of a double boiler or a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, let it cool for 2-3 minutes, or until it is lukewarm, and whisk it into the remaining pastry cream until the mixture is combined well.

In a chilled bowl with an electric mixer beat the remaining 2 cups heavy cream until it holds soft peaks, stir 1/4 of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly. Pour the white chocolate mousse over the chilled dark chocolate mousse, spread it evenly, and chill the cake, covered loosely with parchment or wax paper, or overnight.

Prepare the garnish: Grate fine 2 ounces of the white chocolate and reserve it. Working over a foil-lined baking sheet or tray, shave curls from the remaining 4 ounces white chocolate and from the bittersweet chocolate with a vegetable peeler, keeping the white and dark curls separate, and chill them, covered loosely, for at least 1 hour or overnight.

Run a thin knife around the edge of the cake, remove the side of the pan, and smooth the side of the cake with a spatula. Put the cake on a rack set in a shallow baking pan, press the grated white chocolate onto the side, gathering the excess in the pan and reapplying it until the side is coated evenly and transfer the cake to a platter.



  • 1 c. vanilla wafer crumbs
  • 3 tbsp. butter, melted
  • 8 oz. white chocolate
  • 3/4 c. sugar
  • 1/4 c. water
  • 4 lg. egg whites
  • Pinch of cream of tartar
  • 1 1/2 c. whipping cream
  • 1 tbsp. Grand Marnier
  • 1 tsp. vanilla extract
  • 3 tbsp. pistachios or walnuts (chopped)
Mix crumbs and butter in medium bowl. Press into bottom of 8 inch diameter springform pan. Refrigerate crust while preparing mousse. Melt 6 ounces chopped white chocolate in top of double boiler set over simmering water, stirring until smooth. Cool slightly.

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer reaches 238 (soft-ball stage).

Meanwhile, using electric mixer, beat egg whites with cream of tartar in large bowl until soft peaks form. Gradually beat hot syrup into whites. Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes. Fold in white chocolate. Refrigerate chocolate mixture until cool but not set, about 5 minutes.

Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form. Gently fold cream into chocolate mixture. Fold in 2 ounces chopped white chocolate. Pour mixture into crust; smooth top with spatula. Sprinkle top with chopped nuts. Freeze until firm, about 6 hours.

Can be prepared 3 days ahead. Serves 8. Top with Raspberry Sauce at serving time. This is an elegant and time consuming dessert but well worth the effort!


  • 2 c. fresh raspberries or frozen unsweetened, thawed
  • 1/4 c. sugar
  • 2 tbsp. Grand Marnier

Puree raspberries in food processor or blender. Strain into medium bowl to remove seeds. Stir in sugar and Grand Marnier. Refrigerate until well chilled, about 1 hour.



White Chocolate Cake INGREDIENTS
  • 1/4 lb. white chocolate, coarsely chopped
  • 1/2 c. boiling water
  • 1 c. butter, softened
  • 1 3/4 c. sugar
  • 4 eggs, separated
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/2 c. sifted cake flour
  • 1 tsp. baking soda
  • 1 c. buttermilk
  • 1 can raspberry pie filling
  • 1 recipe marshmallow frosting
White Chocolate Cake INSTRUCTIONS
Combine chocolate and water, stirring until chocolate melts; set aside to cool. Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in white chocolate mixture and flavorings. Combine flour and soda; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Beat egg whites (at room temperature) until stiff peaks form; fold into chocolate mixture. Pour into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove layers from pans, and cool completely on wire racks. Place 1 cake layer on cake platter; spread with 2/3 cup pie filling. Top with second cake layer and pie filling. Top with third cake layer. Frost sides and 1 inch of top edge with marshmallow frosting, leaving an 8 inch circle on top center of cake. Spread remaining pie filling onto center of white chocolate cake.


A great white chocolate cake recipe to try !
White Chocolate Cake INGREDIENTS
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ginger
  • 1 cup white chocolate bits
  • 2 tablespoons unsalted butter
  • 3 eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup sugar
  • 2-3 mangoes
  • 1 8-oz block cream cheese, softened
  • 1/2 cup unsweetened coconut milk
  • 1/4 cup confectioner's sugar
  • 1/ cup shredded coconut, sweetened
  • 1 teaspoon vanilla
White Chocolate Cake INSTRUCTIONS Cake:
Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.


Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form.

Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired.

Serve the white chocolate cake of mango with a sweet tropical drink, such as pina colada...nice ! Enjoy it !