These tiny cakes are a mouthful of decadence! Perfect to serve with coffee or bring around to a Christmas gathering.
Ingredients
180g Western Star Unsalted Butter, chopped
200ml Anchor Thickened Cream
1/3 cup caster sugar
1/4 cup brown sugar
280g white chocolate, chopped
2 tablespoons orange liqueur or orange juice
3 eggs, beaten
finely grated rind of 1 orange
1 1/2 cups plain flour
1/2 cup self raising flour
300g white chocolate, extra, chopped
120g Western Star Unsalted Butter, extra, chopped
16 raspberries, for serving
Method
Step 1
Combine the butter, cream, sugars, chocolate and liqueur in a heat-proof bowl. Cook over simmering water stirring regularly until smooth. Cool slightly.
Step 2
Whisk in the eggs and rind and then fold in the sifted flours. Pour into a lightly buttered and baking paper lined 23cm square cake pan and bake at 160°C for 40-45 minutes or until just cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
Step 3
Combine the extra chocolate and butter in a heat-proof bowl. Cook over simmering water, stirring until smooth. Refrigerate until cool. Stand at room temperature for 1 hour then beat for 5 minutes or until fluffy and white.
Step 4
Level the top of the cake and and turn upside down. Use a 4cm round cutter to cut cake into 16 rounds. Pipe ganache onto the top of each cake and top with a raspberry.
Step 1
Combine the butter, cream, sugars, chocolate and liqueur in a heat-proof bowl. Cook over simmering water stirring regularly until smooth. Cool slightly.
Step 2
Whisk in the eggs and rind and then fold in the sifted flours. Pour into a lightly buttered and baking paper lined 23cm square cake pan and bake at 160°C for 40-45 minutes or until just cooked when tested with a skewer. Cool in pan for 10 minutes before turning onto a wire rack to cool completely.
Step 3
Combine the extra chocolate and butter in a heat-proof bowl. Cook over simmering water, stirring until smooth. Refrigerate until cool. Stand at room temperature for 1 hour then beat for 5 minutes or until fluffy and white.
Step 4
Level the top of the cake and and turn upside down. Use a 4cm round cutter to cut cake into 16 rounds. Pipe ganache onto the top of each cake and top with a raspberry.
Source: http://www.taste.com.au
