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Recipe White chocolate cake of of 06-02-2017 [Updated on 29-08-2018]
The soft-hearted white chocolate tart with raspberry sauce topping is one of my favorite desserts. The contrast in flavor that is created between the sweetness of the white chocolate dough and the sourness of the raspberries makes this cake truly amazing.
Perfect to prepare for a romantic dinner, they are the alternative to the classic warm heart cake that I proposed a while ago. In fact, on the occasion of Valentine's Day, if you like this genre, you could think of making them so as to end your dinner on a sweet note.
In this regard, I leave you the link to the Valentine's Day menu proposal that I made for this year, who knows that it may suggest some ideas;)
How to make a white chocolate cake
In a thick-bottomed saucepan, melt the chocolate and butter cut into chunks.
Transfer the mixture to a bowl.
Add the icing sugar and mix with a whisk.
Then add the eggs, mixing them one at a time.
Finally add the flour and vanilla extract and mix.
Grease the cups and pour the mixture into them, placing a square of chocolate in the center of each.
Bake in a preheated oven at 200 ° C for 12-14 minutes.
* Cooking times may vary, maybe try to do a test first by baking a single cake. They will be ready when you see a light crust forming on the surface, but by moving the mold, the tart will still be pudgy.
Meanwhile, prepare the raspberry sauce.
Blend the raspberries with the sugar until the mixture is smooth.
Once the white chocolate cakes are cooked, turn them upside down on a saucer and serve covered with a couple of tablespoons of raspberry sauce.