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01.01.2003 -dessert - whit chocolate Moist white chocolate cake « As a snack for the children or a dessert to transport you back to your own childhood, this light cake can easily be popped into the bottom of a bag to keep hunger pangs at bay »  Send to a friend  Print  Send your commentIngredients
Serves 6
- 2 cups (250 g) flour
- 4 ½ oz (125 g) white chocolate
- ½ cup (125 g) butter
- ½ cup (50 g) powdered sugar
- 4 eggs
- 1 pinch salt
Preparation
Preparation of ingredients
- Separate the egg yolks from the whites
- Soften the butter, which should be soft but not runny
- Melt the white chocolate in a bain-marie
- Preheat the oven to 300°F (150°C)
- Butter a deep cake pan
Preparation
- Put the eggs yolks and sugar into a mixing bowl, and beat until the mixture becomes frothy and light in color
- Stir in the flour, and then the butter
- Beat the egg whites until they form stiff peaks, adding a pinch of salt
- Fold them in carefully
- Pour into the cake pan and put into the oven
- Bake for 50 minutes, covering the cake halfway through cooking if the top is getting too brown.
- Turn out onto a cooling rack and let it cool down
SuggestionThe inventor of this cake recipe said it was too sweet, so I took out some of the sugar and replaced the oil with butter.
Instead of a raising agent, I opted for a sponge cake method, whisking the egg yolks and whipping the whites into peaks, to guarantee a light result.
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