White chocolate and raspberry cake with white chocolate ganache

Recipe from: 11/1/2005 12:00:00 AM
recipes, bake, cake

Ingredients 11
Servings 20
Time 20

Ingredients

  • 190
    g
    butter
  • 250
    ml
    milk
  • 375
    ml
    castor sugar
  • 5
    ml
    vanilla essence
  • 150
    g
    white chocolate, chopped
  • 2
    eggs
  • 500
    ml
    cake flour
  • 7.50
    ml
    baking powder
  • 200
    ml
    fresh or frozen raspberries
  • 100
    g
    White Chocolate Ganache: white chocolate
  • 100
    ml
    cream
 

Method

60
 
Oven temperature:160 °C
1. Preheat the oven. Grease a round cake tin and line the bottom with greased baking paper.

2. Place the butter, milk, castor sugar, vanilla essence and chocolate in a small saucepan and heat over a low heat. Stir until smooth and leave aside to cool.

3. Add the eggs and beat until mixed. Sift the cake flour and baking powder into a mixing bowl, add the chocolate mixture and beat until smooth. Fold in the raspberries. Pour the batter into the cake tin and bake for about an hour or until done when tested with a skewer.

4. Prepare the ganache: Melt the chocolate and cream, spread over the cooled cake and decorate with chocolate roses.

 

Read more on: starch  |  bake  |  recipes
 

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