I expected this white chocolate cake to be extremely sweet but it wasn’t. It was however super moist and very moreish and I urge you to make it yourself.
A couple of weeks ago Dave suggested I increase the pressure in my tyres. I do not check them regularly enough and the tyre wear indicated they were too low. As I was due to put petrol into my car in a few days time I left it until then. When I asked the petrol attendant to look at my tyre pressure he told me that the machine at the pump was not working. I could move my car to another air compressor and I nearly said no. But he convinced me it would take no time at all and so I did so. They have new machines and I could see the starting pressure and for three of my tyres it was only a little bit under what it should have been. But, the one tyre was flat.
Thinking I just had a slow puncture I was going to leave and worry about the tyre the following day. But the very convincing gentleman told me it would take no time at all to check if I had a puncture. And I am so glad he did, as I had two nails in my tyre. He and another young man changed the wheel for me and I went on my way. As I was going on a long road trip I was most grateful for his insistence as I would have been stuck on the side of the road having to do the hard work myself. I thought that an instant tip would be better for them, even if unexpected. It might have been better to have some of this white chocolate cake to give them. It was so good and I am sure would have been well received. Do you know how to change a wheel?
Click on the links for conversions and notes.
White Chocolate Cake
- 225 g butter cubed, plus extra for greasing
- 200 g white chocolate broken up into small pieces and divided
- 300 g fructose
- 3 eggs
- 10 mls vanilla extract
- 175 g flour
- 2.5 mls baking powder
- Place the butter and 100g of the white chocolate into a bowl over a bain-marie
- Leave to melt, stirring occasionally
- Set aside to cool while you carry on with the batter
- Preheat the oven to 180º Celsius
- Place the fructose and eggs into a large mixing bowl and whisk until at ribbon stage
- Add the vanilla to the cooled chocolate and stir to combine *
- Pour into the eggs and gently fold together until just combined
- Sieve the flour and baking powder into the eggs and gently fold together until combined
- Add the remaining chocolate and gently fold until well combined
- Pour the batter into a greased, lined brownie tin, smoothing the top as best you can
- Bake for 40 minutes then remove the tin from the oven
- Leave to cool completely in the tin before turning out and slicing