White chocolate mud cake with berryes
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
200 g white chocolate
200 g butter
300 ml sugar
5 eggs
1 tablespoon plain flour (or almond powder for gluten-free cake).
METHOD
- Preheat the oven to 200°C.
- Melt the butter and chocolate in a saucepan and mix until smooth.
- Leave the mixture to cool and, while you are waiting, butter your ramekins.
- Add the sugar to the cooled chocolate and butter mixture and mix well.
- Add the eggs one by one, beating well between the additions. The batter will resemble a mousse.
- Add the plain flour or almond powder to the mixture and mix until smooth.
- Pour the batter into the ramekins and bake 12–15 minutes, depending on how efficient your oven is.
- The cakes will become solid and dense in cold storage.
- Serve with fresh wild berryes and marengues.
NOTE
This cake should be made one day in advance, to allow the flavours to set. Cooked in small ramekins as individual portions, the cake can be used as base for a festive dessert of dark chocolate mousse, small meringues and the best wild berries in season. It is best to use fridge-cold eggs for the batter. Add them one at the time, beating well between the additions.
