Rasp­berry white choco­late mud cake

The Australian Women's Weekly - - Festive Desserts -

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.

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