Raspberry white chocolate mud cake
SERVES 12-16 PREP AND COOK TIME 2 HOURS 20 MINUTES (+ COOLING AND REFRIGERATION TIME)
125g butter, softened ¾ cup (165g) caster sugar 2 teaspoons vanilla extract
3 eggs, beaten lightly
395g can NESTLÉ Sweetened Condensed Milk
1 cup (150g) plain flour
1 cup (150g) self-raising flour
180g NESTLÉ PLAISTOWE white chocolate, grated
1 cup (100g) frozen raspberries
250g fresh raspberries
WHITE CHOCOLATE GANACHE
2/3 cup (160ml) cream
360g NESTLÉ PLAISTOWE white chocolate, chopped finely
WHITE CHOCOLATE CURLS
100g NESTLÉ PLAISTOWE white chocolate
1 Preheat oven to 150°C (130°C fanforced). Grease a deep 22cm round cake pan; line base and side with 2 layers of baking paper, extending the paper 5cm above the edge.
2 Beat butter, sugar and vanilla in a bowl with an electric mixer about 3 minutes or until creamy. Beat in eggs, one at a time, then condensed milk. Turn mixer off; add flours. Beat on low speed until just combined. Add chocolate, beat until just combined. Spread half the mixture into pan, scatter with half the frozen raspberries. Spread remaining mixture into pan, scatter with the remaining raspberries; press raspberries into mixture.
3 Bake for about 1 hour 40 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the oven with door open.
4 WHITE CHOCOLATE GANACHE Bring cream just to the boil in a small saucepan. Remove from heat; add chocolate, stir, then let chocolate melt. Transfer to a heatproof bowl. Cool, stirring occasionally, until a spreadable consistency.
5 WHITE CHOCOLATE CURLS Microwave chocolate in one piece for 15-20 seconds or until softened slightly. Peel curls from the smooth side of the chocolate using a u-shaped vegetable peeler. Stand curls until firm, about 10 minutes.
6 Trim top of cake to level, if needed. Place on serving plate. Spread White Chocolate Ganache over cake. Top with fresh raspberries and White Chocolate Curls. Un-iced cake suitable to freeze. Chocolate and Ganache suitable to microwave.