HOW TO MAKE WHITE CHOCOLATE CAKE

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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

Ingredients 

  •  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


Method
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 !