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.
- 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
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.
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