Half-baked white chocolate cake recipe

Half-baked white chocolate cake recipe

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With a thick gooey white chocolate layer, this decadent just-baked cake isnt for the faint-hearted.

The ingredient of Half-baked white chocolate cake recipe

  1. 180g white chocolate, chopped
  2. 175g butter, chopped
  3. 2 tsp vanilla extract
  4. 150g (1 cup) plain flour
  5. 5 eggs, separated
  6. 140g (2/3 cup) caster sugar
  7. 60ml (1/4 cup) thickened cream
  8. 290g pkt white chocolate melts
  9. Fresh strawberries, to serve
  10. Fresh raspberries, to serve
  11. White chocolate shavings, to serve

The instruction how to make Half-baked white chocolate cake recipe

  1. Preheat the oven to 180C/160C fan forced. Grease a 23cm round springform pan. Line the base and side with baking paper.
  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.
  3. Use electric beaters to beat the egg yolks and 1/3 cup sugar in a large bowl until thick and pale.
  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.
  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.
  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.
  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.
  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 (donu2019t 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.
  9. Serve the cake, warm, scattered with berries and chocolate shavings.

Nutritions of Half-baked white chocolate cake recipe

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calories: https://schema.org
calories: NutritionInformation

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