THE ULTIMATE WHITE CHOCOLATE MUD CAKE
I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.
Provided by Aleigha Nicole
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat ovem to 175°C
- Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
- Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
- Pour into a greased and base lined 20cm round spring-form cake tin.
- Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
- Cool cake until it is ready to be iced. While doing this make the icing and sauce.
- ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
- Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
- Place cake on a serving plate and spread with white chocolate icing.
- RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
- Add sugar and cornstarch.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer 2 minutes.
- Push through a strainer & Cool down.
- Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.
Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8
PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO
Combine the flavours of white chocolate, passion fruit and pistachios in this semifreddo, a stunning dessert to end a dinner party or family celebration
Provided by Esther Clark
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
- Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
- Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.
Nutrition Facts : Calories 404 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
ULTIMATE WHITE CHOCOLATE PASSIONFRUIT MUDCAKE
This mudcake is absolutely divine - a gooey and decadent dessert which has been served many times and always to rave reviews - and often a request for the recipe! The passion fruit adds a different dimension to the cake which enhances the flavour without taking away from the white chocolate taste. I hope you enjoy it as much as I do!
Provided by Kristie.NZ
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Preheat oven to 150 °.
- Place first four ingredients in a saucepan over a low heat and stir until all ingredients are melted and combined. Take off heat and leave to cool for 10 minutes.
- Sift both flours together and add to cooled chocolate mixture, beat gently.
- Stir in eggs, sweetened condensed milk and passonfruit syrup.
- Pour the mixture into a deep round dish (20-22cm is ideal) and cook for 1 hourish - cooking times can vary greatly between ovens so keep checking with a toothpick.
- Leave to cool completely before turning out.
- Poke holes in cake with a skewer/toothpick and pour over 50ml of passionfruit through a sieve, leave to sit for an hour or so.
- Ice with ganache (see below).
- Ganache:.
- Using a double boiler system (a glass bowl sitting in a pot with 2 inches or so of water on a low heat works just as well) pour cream into the bowl and heat on a low temperature for 5 minutes.
- While waiting for cream to heat, grate chocolate as this speeds up the melting process once in the cream.
- Once cream is heated add grated chocolate and stir until melted and slightly thickened.
- Take off heat - add passionfruit/syrup. Leave to cool for 15 mins (at least) before putting on cake. I find that once it fully cools it goes thick very quickly so it is best to work quickly once you see this happening. To speed up the process you could put it in the fridge but I find this sometimes takes the glossy look away from the ganache.
- Enjoy!
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