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    Sunday, December 20, 2015

    White Christmas truffle mud cake Recipe


     
    White Christmas truffle mud cake Recipe
        Ingredients

        200g butter, chopped
        180g white chocolate, chopped
        1 cup caster sugar
        3/4 cup milk
        1 cup plain flour
        3/4 cup self-raising flour
        2 eggs, lightly beaten
        Icing snowflakes, to decorate (optional)

    White Christmas truffles

        300g white chocolate, chopped
        2 tablespoons thickened cream
        1⁄4 cup finely chopped pistachio kernels
        1⁄4 cup finely chopped dried cranberries
        1 cup shredded coconut, roughly chopped

    White chocolate ganache

        2 x 180g blocks white chocolate, chopped
        2/3 cup thickened cream
        1/4 cup finely chopped pistachio kernels
        1/4 cup finely chopped dried cranberries


    White Christmas truffle mud cake Recipe
        Method

        Step 1

        Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with 2 layers of baking paper.
        Step 2

        Place butter, chocolate, sugar and milk in a large saucepan over low heat. Stir until melted and smooth. Cool for 15 minutes. Stir in flours and egg until combined. Spoon mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 15 minutes. Turn, top-side up, onto a wire rack to cool.
        Step 3

        Make White Christmas truffles: Place 120g chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth, stirring halfway through. Stir in pistachios and cranberries. Refrigerate for 3 hours or until firm. Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Cool slightly. Roll level teaspoons of pistachio mixture into balls. Using a fork, dip truffles, 1 at a time, into melted chocolate to coat. Drain excess. Coat in coconut. Place on a plate. Refrigerate for 30 minutes or until firm.
        Step 4

        Make White chocolate ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Transfer 1/2 cup ganache into a small bowl. Stir in pistachios and cranberries. Set aside both mixtures for 10 to 15 minutes or until thick enough to spread.
        Step 5

        Cut cake in half horizontally. Place base of cake on a serving plate. Spread pistachio ganache over cake, leaving a 1cm border from edge. Top with remaining cake. Spread plain ganache over top and side of cake. Arrange truffles and snowflakes, if using, on top of cake. Set aside for 15 minutes or until icing has set. Serve.

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    Item Reviewed: White Christmas truffle mud cake Recipe Rating: 5 Reviewed By: Mrs. Chef
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