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Categories:
butter caster sugar milk white chocolate eggs flour flour frozen raspberries powdered sugar icing white chocolate cream
Viewed: 55 - Published at: 3 years agoIngredients
- 125 g butter, chopped
- 12 cup caster sugar
- 14 cup milk
- 250 g white chocolate, chopped
- 2 eggs
- 34 cup plain flour
- 34 cup self-raising flour
- 1 cup frozen raspberries
- powdered sugar icing, to serve
- 180 g white chocolate, chopped
- 12 cup pure cream
Method
- Preheat oven to 180C/160C fan-forced.
- Grease a 23cm (base) square cake pan.
- Line base and sides with baking paper, allowing a 2cm overhang on all sides.
- Place butter, sugar, milk and half the white chocolate in a saucepan over low heat.
- Cook, stirring, for 10 to 12 minutes or until smooth.
- Transfer to a bowl.
- Set aside for 10 minutes.
- Whisk eggs and flours into chocolate mixture until just combined.
- Fold in raspberries and remaining chocolate.
- Pour into prepared pan.
- Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
- Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl.
- Microwave on high (100%), stirring halfway, for 1 minute or until smooth.
- Cut into squares.
- Dust with icing sugar.
- Serve with sauce.
