ingredients :
1 cup ( 250 ml ) milk
2 1/4 cups ( 450 g)
sugar
5 oz. ( 150 g) white
chocolate, chopped
1 cup ( 250 g ) butter
2 cups ( 300 g ) all
purpose ( plain ) flour
2 teasepoons baking
powder
1 teasepoon extract
(essence)
2 large eggs, lightly
beaten
Candied orange to
garnish
FROSTING:
1/2 cup ( 25 ml ) heavy
( double ) cream
12 oz. ( 350 g ) white
chocolate, chopped
Procedure :
- Preheat the oven to 320 °F( 175 °C/gas 3)
- Oil a 9 inch ( 23 cm.) ring pan.
- Place the milk, sugar, chocolate, and butter in a
saucepan over low heat.
- Stir constantly until mixture is smooth and creamy. Do
not let it boil. Remove from heat. Let cool.
- Beat the flour, baking powder, vanilla and eggs until
smooth. Spoon the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out
clean, about 1 hour Let cool in the pan for 15 minutes. Turn out onto the
rack and let cool completely.
FROSTING Procedure :
- Bring the cream to a boil in a saucepan over low heat.
Remove from the heat and add the chocolate. Stir until the chocolate has
melted.
- Chill in the refrigerator for 30 minutes.
- Place the cake on serving dish.
- Drizzle with the frosting
- Garnish with pieces of candied orange
- Chill until ready to serve.
Makes 8 - 10 servings
Preparation: 20 minutes
+ 1 hour to cool
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