Count Down To Valentine’s Day
Your sweetheart will love you for this one.
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With or without the rum, this is a tasty treat White Chocolate Valentine’s Gateau
- Oil or melted butter, for greasing
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ cup unsalted butter, softened
- Generous ¾ cup superfine sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- ¼ cup grated white chocolate
- 2 tbsp white rum (optional)
- Candied violets, to decorate
Frosting:
- 7 oz. / 200 g white chocolate, broken into pieces
- 2 tbsp milk
- Scant 1 cup heavy cream
Preheat the oven to 325 degrees F. Grease a 6 ¾ cup heart shape cake pan.
Sift the flour and baking powder into a bowl and add the butter, sugar, eggs and vanilla extract. Beat well until smooth, then stir in the grated chocolate.
Spoon the mixture into the prepared pan and spread the top level. Bake in the preheated oven for 45-55 minutes, or until risen, firm and golden brown. Let cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
For the frosting, melt the chocolate with the milk in a heatproof bowl set over a pan of hot water. Remove from the heat and stir until smooth, then let cool for 10 minutes. Whip the cream until it holds soft peaks, then fold into the cooled chocolate mixture.
Sprinkle the cake with the rum, if using. Spread the frosting over the top and sides of the cake, swirling with a spatula, then decorate with candied violets.
Serves 10
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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