White Truffle Cake
From kathye 16 years ago
- 25 minutes to make
- Serves 12
A light, white sponge cake topped with a rich and creamy-white chocolate truffle mixture....just decadent and wonderful! From the book "The Home Baker".
Ingredients
- butter, for greasing shopping list
- 1 3/4 oz good white chocolate shopping list
- 2 eggs shopping list
- 1/4 cup superfine sugar (dissolves faster than regular sugar) shopping list
- 1/2 cup all-purpose flour shopping list
- Truffle Topping: shopping list
- 1 1/4 cups heavy cream shopping list
- 12 oz good white chocolate, broken into pieces shopping list
- generous 1 cup mascarpone cheese shopping list
- To Decorate: shopping list
- block of good milk chocolate, grated with a vegetable peeler to make a nice pile of curls (hint: have it at room temperature for easy curling) shopping list
- unsweetened cocoa, for dusting shopping list
How to make it
- Preheat oven to 350 degrees
- Grease sides and line the bottom with parchment paper of an 8-inch round springform cake pan
- Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring constantly
- Using a hand-held electric whisk, beat the eggs and sugar together in a large bowl until thick and pale-the mixture should leave a "trail" when the whisk is lifted (or use a hand whisk but you need MUSCLE for that!)
- Sift the flour and gently fold into the eggs with a metal spoon or palette knife.
- Add the melted chocolate.
- Pour batter into the prepared pan and bake in oven for 25 minutes, or until springy to the touch
- Let cool slightly in the pan, then transfer to a cooling rack and let cool completely
- Return the cooled cake to the pan (for pouring topping over)
- To make the topping, put the cream in a pan and bring to a boil, stirring constantly
- Let cool slightly, then add the white chocolate and stir until melted and combined
- Remove from the heat and set aside until almost cool, stirring, then mix in the mascarpone cheese until smooth
- Pour on top of the cake, letting it drip down the sides into the pan
- Let chill in the refrigerator for 2 hours
- Remove springform sides and slide cake onto serving plate
- To Decorate:
- Pick up the milk chocolate curls carefully and arrange on the top of the dessert
- Dust lightly with unsweetened cocoa using a small wire sifter
The Rating
Reviewed by 4 people-
Oh wow...I have fallen in love with your cake. *sigh* It's soo beautiful and tasty looking...I can't stop looking at it. Thanks so much, can't wait to try it out.
lunasea
in Orlando loved it
-
Great one..
ahmed1
in Cairo loved it
-
Sounds delicious! thanks for posting, I love white chocolate in all versions!
Magali
magali777
in Mexico loved it
Reviews & Comments 9
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "