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White chocolate and raspberry mud cakes
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Drizzle decadent white chocolate ganache for a stunning finish.
Ingredients:
  • 200g butter, chopped
  • 360.00g block white chocolate, chopped
  • 1 tsp vanilla bean paste
  • 322.50 gm caster sugar
  • 128.75 gm milk
  • 250.00 ml plain flour, sifted
  • 37.50 gm self-raising flour, sifted
  • 2 eggs, lightly beaten
  • 187.50 ml frozen raspberries, roughly chopped
  • 83.33 gm thickened cream
Instructions:
  • In a large saucepan over medium heat, combine butter, chocolate, vanilla, sugar, and milk. Stir occasionally for 4 to 5 minutes until smooth. Remove from heat and let it cool for 30 minutes.
  • Preheat your oven to 150C/130C fan-forced. Line 18 muffin pan holes with paper cases, using 2 pans with 12 holes each. Mix flours and egg into the cooled chocolate mixture. Gently fold in raspberries. Distribute the batter evenly between the cases. Bake for 40 to 45 minutes or until the tops are firm and a skewer comes out with crumbs. Allow to rest in the pan for 5 minutes, then cool on a wire rack.
  • Prepare White Chocolate Ganache: Combine white chocolate and cream in a microwave-safe bowl. Heat in the microwave on medium (50%) for 2 minutes, stirring halfway through, until smooth. Chill in the refrigerator for 20 to 30 minutes until thickened.
  • Top the cakes with decadent ganache and allow them to rest for 10 minutes before serving.

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