White Chocolate Mud Cake

Ingredients for 1 servings:

• 300 g chocolate or white couverture
• 200 g butter
• 250 ml milk
• 150 g sugar
• some vanilla flavor or pulp of a vanilla pod
• 2 eggs
• 250 g flour
• 1 tsp baking soda
• 2 tsp baking powder
• Fat, for the shape
• 200 g chocolate or white couverture
• 90 g sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

white chocolate cake

Preheat oven to 160°C. Grease a cake tin and line the sides with baking paper. Melt the butter, chocolate, milk, and sugar in a saucepan over low heat, stirring frequently. Remove from the heat, let it cool slightly, and then stir until smooth. Let it cool for another 15 minutes. Lightly whisk the eggs and vanilla together. Sift the flour, baking powder, and baking soda together in a bowl. Add the egg mixture to the chocolate mixture and mix. Gradually stir into the flour mixture, stirring only until the ingredients are just combined. Pour into the prepared tin. Bake for 45-60 minutes (use a skewer to check if the mixture is hot). Allow the cake to cool completely in the tin. For the glaze, melt the white chocolate over very low heat, stirring constantly – ideally in a double boiler. Once the chocolate is completely melted, remove from the heat and quickly stir in the sour cream or sour cream. Can be used immediately, or if the cream is quite runny, let it stand at room temperature for a while before applying until it begins to thicken slightly.