insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

Tiny White Chocolate and Raspberry Mudcakes

Tiny White Chocolate and Raspberry Mudcakes
magnify
 
Recipe by: Western Star
westernstarbutter.com.au
Average: 4.4 (8 votes)
362 Collected
Difficulty
Moderate
Category
Cuisine
Prep:  45 minutes
Cook:  55 minutes
Serves:  party (20 or more)

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
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.

Reviews for Tiny White Chocolate and Raspberry Mudcakes

4.375
Average: 4.4 (8 votes)