Delicious Cakes With White Chocolate

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Video: Delicious Cakes With White Chocolate

Video: Delicious Cakes With White Chocolate
Video: BEST EVER White Chocolate Mud Cake - The Scran Line 2024, November
Delicious Cakes With White Chocolate
Delicious Cakes With White Chocolate
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We start with a great white chocolate cake and brown chocolate bars. Besides being tasty, it looks very interesting when cut, because the sticks are not for sprinkling, but are added to the mixture. The cake looks like brown dots. Here is the recipe for it:

Cake with white chocolate and sticks

Necessary products: 2 eggs, 2 white chocolates (100 g each), 2 (tsp. flour, 120 g sugar, baking powder, 280 g sour cream, 3 tbsp. butter, chocolate bars, hazelnuts

White chocolate cake
White chocolate cake

Method of preparation: First, melt the white chocolate in a water bath and after it cools down, add the eggs to it and stir. Add the sugar and stir, then gradually add the flour you mixed with the baking powder.

Finally, add the cream, chocolate bars and finely chopped hazelnuts. Mix the mixture well and pour it into a cake pan. It is best to bake the cake on baking paper. Place the pan in a moderate oven, preheated.

White chocolate candies
White chocolate candies

If you prefer a more unpretentious dessert, you can very quickly and easily make a white chocolate mousse. And although it is really fast, this sweet temptation is suitable to be served to special guests.

To prepare it, you will need a chocolate, about 120 grams, to break and put to melt in a water bath.

Mousse with white chocolate
Mousse with white chocolate

Add about 250 ml of liquid cream and 50 g of sugar. Stir and after the chocolate has melted, remove from the heat.

Before pouring the mixture into suitable cups, put a few tablespoons of coconut shavings. Put in cups, store in a cool place to firm up. When serving, decorate the mousse with raspberries.

The last recipe is for balls of white chocolate and almonds. Melt in a water bath 200 g of white chocolate, broken into pieces, 80 g of butter and 90 ml of liquid cream. Be careful with the mixture - the cream should be smooth and not have any whole pieces of chocolate or butter.

Allow the mixture to cool and during this time chop the almonds. Once the mixture is no longer hot, add the nuts. Put the dish in the freezer for a quarter of an hour.

Then take out the bowl and form balls no bigger than a walnut. If desired, you can roll them in coconut shavings or finely ground almonds. Leave them in the refrigerator.

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