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White chocolate cake

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Ingredients for 6 servings:

  • 250 g white chocolate (not the cheap kind)
  • 250 g crème fraîche
  • 125 g butter, melted
  • 1 cake base (sponge cake base), approx. 2-3 cm high and suitable for a springform pan

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

First, prepare the base and place it in the springform pan. Melt the chocolate, then add the crème fraîche and mix. Sometimes it looks a bit odd, maybe even crumbly. Don’t panic! Add the melted butter, and everything will become beautifully creamy again. Mix well and pour onto the sponge base. Refrigerate for at least 1 hour. The crowd will love it. This recipe also works with other types of chocolate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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