White Chocolate Blondie Cake

White Chocolate Blondie Cake

We have entered our White Chocolate Couverture Powder into the Free From Food Awards.   The samples have arrived safely and are waiting for Judging.   I thought I would share some recipes using our entry.  This can easily be made dairy-free.

White Chocolate Couverture Powder gives a lovely buttery flavour to your cakes and bakes, especially when making them dairy-free.

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  • 75g Mortimer Chocolate white couverture powder
  • 100g butter at room temperature or Pure Soya (Dairy Free Spread)
  • 100g caster sugar
  • 2 eggs lightly beaten, at room temperature
  • 100g self raising flour, sieved

You will need a 7.5 inch or 18 cm cake tin, greased and lined

Method

Melt the couverture powder, in a bowl over a pan of simmering water.

Cream together the butter and the sugar. Beat in the melted chocolate. Beat in the eggs one at a time with a tablespoon of the flour. Fold in the rest of the flour.

Spread the mixture into the tin.

Bake at 180°C (160°C for fan ovens) GM3, for 25 to 30 minutes, until slightly golden on top and springy when touched. Leave in the tin for 5 minutes before turning out to cool.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

http://www.chocolatefriends.com

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