https://www.lifestylefood.com.au/recipes/24989/mini-white-chocolate-and-raspberry-mudcakes

LifestyleFOOD.com.au

These tiny cakes are a mouthful of decadence! Perfect to serve with coffee or bring around to a Christmas gathering.

Ingredients

  • 180g Western Star Unsalted Butter, chopped

  • 200ml Anchor Thickened Cream

  • 1/3 cup caster sugar

  • ¼ cup brown sugar

  • 280g white chocolate, chopped

  • 2 tablespoons orange liqueur or orange juice

  • 3 eggs, beaten

  • finely grated rind of 1 orange

  • 1 ½ cups plain flour

  • ½ cup self raising flour

  • 300g white chocolate, extra, chopped

  • 120g Western Star Unsalted Butter, extra, chopped

  • 16 raspberries, for serving

Method

  • 1.

    Combine the butter, thickened cream, sugars, chocolate and liqueur in a heat-proof bowl. Cook over simmering water stirring regularly until smooth. Cool slightly.

  • 2.

    Whisk in the eggs and rind and then fold in the sifted flours. Pour into a lightly buttered and baking paper lined 23cm square cake pan and bake at 160°C for 40-45 minutes or until just cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.

  • 3.

    Combine the extra chocolate and butter in a heat-proof bowl. Cook over simmering water, stirring until smooth. Refrigerate until cool. Stand at room temperature for 1 hour then beat for 5 minutes or until fluffy and white.

  • 4.

    Level the top of the cake and and turn upside down. Use a 4cm round cutter to cut cake into 16 rounds. Pipe ganache onto the top of each cake and top with a raspberry.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 332kj
  • Fat Total 21g
  • Saturated Fat 13g
  • Protein 3g
  • Carbohydrate 31g
  • Sugar 23g
  • Sodium 36mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Tip: Leftover or trimmed cake can be processed with a little leftover icing until sticky and then formed into cake pops or truffles. Alternatively, crumbled cake trimmings make a great base for a trifle, or for a quick dessert layer in a glass with a sprinkling of liqueur, custard and raspberries!

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