White Chocolate Mud Cake With Dark Chocolate Ganache
Oh for the simple joys of life...Chocolate, you never let me down...And, I mean literally..
When was the last you ate to your heart's content without worrying about that extra fat, extra calorie! That last sinful indulgence you gave into and didn't regret?
If it's been a while, this one's is for you spot on. And, if it's not been long, so what...sink into some hot melting chocolate cake anyway. Come on, chocolate cake rightfully deserves your attention, respect and a whole lot of bites ;-)
So, for a change, I'm not doing the ingredients and diving straight down into chocolate.
Here are your steps to create that which is perfect to celebrate all those little special moments that come by during the wonderful journey that we call, LIFE!
For the cake:
1. Begin with preheating your oven to minimum and greasing the baking tray.
2. In a saucepan, heat and mix 300 grams white chocolate (to avoid burning the chocolate, place the saucepan in a bowl of water and then heat).
3. Add 190 grams melted butter, 330 grams sugar, 400 ml water and keep mixing until the chocolate has completely melted. (This usually takes about 15 minutes.
Don't hurry this process. You want the chocolate to evenly melt without any lumps whatsoever).
4. Cool for about 15 to 20 minutes or until the mixture is lukewarm.
5. Add 3 beaten eggs (It’s therefore very important for the mixture to cool down. You don’t want the eggs to scramble).
6. Sift in 330 grams of self-raising flour slowly.(You can use your usual baking flour).
7. Mix completely until the mixture is moist and smooth without any lumps.
8. Pour the mixture into the baking tray and bake for an hour (or until when a skewer inserted in the middle comes out clean) at 180 deg centigrade.
For the ganache:
1. Melt 250 grams dark chocolate ( about 70 % dark chocolate works well otherwise, it gets too bitter) and 180 ml cream (at least 38% fat content).
2. Mix thoroughly on flame (just like how you melted the white chocolate for the cake) until you get a thick rich ganache.
3. Cool to lukewarm and pour over the cake. The ganache thickens slightly on cooling.
4. Refrigerate the cake for an hour to set well.
5. Decorate with grated white chocolate, cherries or any other fruit that you like!
When was the last you ate to your heart's content without worrying about that extra fat, extra calorie! That last sinful indulgence you gave into and didn't regret?
If it's been a while, this one's is for you spot on. And, if it's not been long, so what...sink into some hot melting chocolate cake anyway. Come on, chocolate cake rightfully deserves your attention, respect and a whole lot of bites ;-)
So, for a change, I'm not doing the ingredients and diving straight down into chocolate.
Here are your steps to create that which is perfect to celebrate all those little special moments that come by during the wonderful journey that we call, LIFE!
For the cake:
1. Begin with preheating your oven to minimum and greasing the baking tray.
2. In a saucepan, heat and mix 300 grams white chocolate (to avoid burning the chocolate, place the saucepan in a bowl of water and then heat).
3. Add 190 grams melted butter, 330 grams sugar, 400 ml water and keep mixing until the chocolate has completely melted. (This usually takes about 15 minutes.
Don't hurry this process. You want the chocolate to evenly melt without any lumps whatsoever).
4. Cool for about 15 to 20 minutes or until the mixture is lukewarm.
5. Add 3 beaten eggs (It’s therefore very important for the mixture to cool down. You don’t want the eggs to scramble).
6. Sift in 330 grams of self-raising flour slowly.(You can use your usual baking flour).
7. Mix completely until the mixture is moist and smooth without any lumps.
8. Pour the mixture into the baking tray and bake for an hour (or until when a skewer inserted in the middle comes out clean) at 180 deg centigrade.
For the ganache:
1. Melt 250 grams dark chocolate ( about 70 % dark chocolate works well otherwise, it gets too bitter) and 180 ml cream (at least 38% fat content).
2. Mix thoroughly on flame (just like how you melted the white chocolate for the cake) until you get a thick rich ganache.
3. Cool to lukewarm and pour over the cake. The ganache thickens slightly on cooling.
4. Refrigerate the cake for an hour to set well.
5. Decorate with grated white chocolate, cherries or any other fruit that you like!
Looking for more desserts? Click here