Caramelised White Chocolate and Passion Fruit Cake
Safira
Something magical happens when you caramelise white chocolate. It turn into the most glorious, creamy, delicious Dulce de leche caramel flavoured golden dreamy chocolate. I have used it in this Caramelised White Chocolate and Passion Fruit Cake and the flavours work amazingly well together.
50gCaramlised white Chocolate or White Chocolate Chips
30gCrystalised Stem GingerPeices or chopped
Topping
200gCaramlised White ChocolateChunks
3Passion FruitPulp
3tbspCrystalised Stem GingerCut into small peices
Instructions
Preheat oven to 180 °C/GM 4. Grease and line a 20cm round tin.
Beat the Caster Sugar and Butter together until creamy. Around 5 minutes.
Add the Eggs one by one and beat till combined.
Add the Flour and Baking Powder and fold in.
Add the Milk, Passion Fruit, Caramelised or White Chocolate Chips, Ginger and Vanilla Extract. Fold in slowly.
Bake for 35 - 40 minutes or until a skewer inserted into the middle comes out clean.
Melt Blond Chocolate over a bowl set over a pan of simmering water (not touching). Or make your own using white chocolate using the methods mentioned in the notes.
Allow to cool for 10 minutes and then remove from the tin to cool fully.
Once the cake has cooled pour over the chocolate and add Crystallised Ginger pieces and Passion Fruit.
Notes
To make in 2 tins - You can make the cake in 2 tins rather then one and bake for 25 minutes. Use a passion fruit coulis and cream with caramelised chocolate to sandwich. Caramelised White Chocolate -You can either caramelise the chocolate yourself or you can buy Valhorna Blonde Chocolate or Callebaut Gold Chocolate.