Tiny White Chocolate and Raspberry Mudcakes
Prep:  45 minutes
Cook:  55 minutes
Serves:  party (20 or more)
Average: 4.4 (9 votes)
Difficulty:
Cuisine:
Saved:
American
382
Recipe by: Western Star
This mini white chocolate raspberry mud cakes are a great petits four for baby showers or kitchen teas. Make this mini white chocolate mud cake recipe for high tea.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Tiny White Chocolate and Raspberry Mudcakes
Ingredients:
Method:
  1. Combine the butter, 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
Tips & Hints:
  • Makes 16 x 4cm cakes. These tiny cakes are a mouthful of decadence! Perfect to serve with coffee or bring around to a Christmas gathering. 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.
Western Star Unsalted Butter
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.