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Mini white chocolate and raspberry mudcakes
Mini white chocolate and raspberry mudcakes
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Decadent mini cakes, ideal for coffee or holiday parties.
Ingredients:
  • 180g Unsalted Butter, chopped
  • 200ml Thickened Cream
  • 70.95 gm caster sugar
  • 45.00 gm brown sugar
  • 280g white chocolate, chopped
  • 40.00 ml orange liqueur or orange juice
  • 3 eggs, beaten
  • finely grated rind of 1 orange
  • 375.00 ml plain flour
  • 75.00 gm self raising flour
  • 300g white chocolate, extra, chopped
  • 120g Unsalted Butter, extra, chopped
  • 16 raspberries, for serving
Instructions:
  • In a heat-proof bowl, mix together the butter, cream, sugars, chocolate, and liqueur. Heat over simmering water, stirring regularly until smooth. Allow to cool slightly before using.
  • Combine the eggs and rind, then gently mix in the sifted flours. Transfer the mixture into a 23cm square cake pan lined with baking paper and lightly buttered. Bake at 160°C for 40-45 minutes or until a skewer comes out clean. Allow the cake to cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
  • Melt the additional chocolate and butter in a heat-proof bowl over simmering water until smooth. Refrigerate until cooled. Allow to stand at room temperature for 1 hour, then beat for 5 minutes until fluffy and white.
  • Flatten the top of the cake and flip it over. Cut the cake into 16 rounds using a 4cm round cutter. Decorate each round with ganache and finish off with a raspberry on top.

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