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  • 75g Mortimer Chocolate white couverture powder
  • 100g butter at room temperature
  • 100g caster sugar
  • 2 eggs lightly beaten, at room temperature
  • 100g self raising flour, sieved

You will need a 7.5 inch or 18 cm cake tin, greased and lined

Method

Melt the couverture powder, in a bowl over a pan of simmering water.

Cream together the butter and the sugar. Beat in the melted chocolate. Beat in the eggs one at a time with a tablespoon of the flour. Fold in the rest of the flour.

Spread the mixture into the tin.

Bake at 180°C (160°C for fan ovens) for 25 to 30 minutes, until slightly golden on top and springy when touched. Leave in the tin for 5 minutes before turning out to cool.








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