White chocolate mud cakes
- 24 silver muffin cases
- 250 gram butter, chopped coarsely
- 150 gram white eating chocolate, chopped coarsely
- 2 cup (440g) caster sugar
- 1 cup (250ml) milk
- 1 1/2 cup (225g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 teaspoon vanilla essence
- 2 eggs, beaten lightly
- small flowers and silver cachous, for decorating
- 1 cup (220g) caster sugar
- 1/3 cup (80ml) water
- 2 egg whites
White chocolate mud cakes
- 1Preheat oven to moderately slow, 160°C (140°C fan-forced). Line two 12-hole (1/3-cup/80ml) muffin pans with silver cases.
- 2Combine butter, chocolate, sugar and milk in a medium pan; with a wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a bowl; cool 15 minutes.
- 3Whisk in sifted flours, then essence and eggs. Pour mixture evenly into prepared pans. Bake, uncovered, about 35 minutes or until cooked when tested. Cool.
- 4Spread cakes with fluffy frosting; decorate with the flowers and cachous. Arrange on cake stand, if desired.
- 5To make fluffy frosting, combine sugar and water in small saucepan; stir with wooden spoon over low heat, without boiling, until sugar dissolves.
- 6Boil, uncovered, without stirring, for 35 minutes or until syrup is slightly thick. If a candy thermometer is available, the syrup will be ready at 114°C. Otherwise, when syrup is thick, remove pan from the heat, allow bubbles to subside, then test the syrup by dropping 1 teaspoon of it into a cup of cold water. The syrup should form a ball of soft sticky toffee when rolled between fingertips (syrup should not colour; if it does, discard it).
- 7Just before the syrup reaches the correct temperature, beat egg whites in a small bowl with an electric mixer until firm.
- 8When the syrup is ready, allow bubbles to subside, then pour in a thin stream onto egg whites, with electric mixer operating on medium speed. If syrup is added too quickly to the egg whites, frosting will not thicken.
- 9Continue to beat on high speed for about 5 minutes or until thick. Frosting should be barely warm by now.
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