It was my birthday at the end of june and I was given, by my housemates, a rather fabby book entitled: "Gü Chocolate Cookbook". Everything in it contains chocolate. This makes it amazing. Fullstop.
This recipe is featured in it. I have, however, adapted it slightly and made it a cake, not a collection of bite sized chunks.
It is quite simply brilliant. Stuffed full of white chocolate, honey and sugar, it cannot be described as one of your five a day, but this does not matter. Give it a go. You will not be disappointed.
This recipe is featured in it. I have, however, adapted it slightly and made it a cake, not a collection of bite sized chunks.
It is quite simply brilliant. Stuffed full of white chocolate, honey and sugar, it cannot be described as one of your five a day, but this does not matter. Give it a go. You will not be disappointed.
Ingredients
Method
First off, it is worth noting that I actually measured things out for this one. Normally, I am an add a bit of this and a bit of that kind of person but today I went all mathematical. Thus, when I say 290g of white chocolate, I mean it.
Add the butter, honey and chocolate together in a bain marie. Cut the chocolate into small chunks so that it melts quicker.
Whilst it is melting, pop the flour and the baking powder together in one bowl and, in another bowl, whisk together the eggs and sugar until it is a uniform colour (about 2-3 minutes).
When the chocolate has melted, pour it into the egg mix and stir together. This takes a couple of minutes; it should be quite thick.
Now fold in the flour and baking powder. Folding is done with a metal spoon. It transforms into quite a thick paste.
How to fold flour?
Here is a quick video. The trick is to cut it with the spoon. Slightly funky music in the background is the radio...!
- 100g unsalted butter
- 40g honey
- 290g white chocolate (I used milky bar)
- 4 eggs
- 180g caster sugar
- 190g plain flour
- Half a teaspoon baking powder
Method
First off, it is worth noting that I actually measured things out for this one. Normally, I am an add a bit of this and a bit of that kind of person but today I went all mathematical. Thus, when I say 290g of white chocolate, I mean it.
Add the butter, honey and chocolate together in a bain marie. Cut the chocolate into small chunks so that it melts quicker.
Whilst it is melting, pop the flour and the baking powder together in one bowl and, in another bowl, whisk together the eggs and sugar until it is a uniform colour (about 2-3 minutes).
When the chocolate has melted, pour it into the egg mix and stir together. This takes a couple of minutes; it should be quite thick.
Now fold in the flour and baking powder. Folding is done with a metal spoon. It transforms into quite a thick paste.
How to fold flour?
Here is a quick video. The trick is to cut it with the spoon. Slightly funky music in the background is the radio...!
To cook, pour into a round baking tin lined with baking paper (if it has a removable bottom). Now cook for 30 mins at 130 then cover with tin foil and cook for a further 15 mins.
When it's cooked, let it cool right down. This is important as it'll be very gooey if you don't. When it cools it kind of solidifies a bit. The centre of the cake will probably sink.
Suggest sprinkling it with icing sugar to make it look nice.
When it's cooked, let it cool right down. This is important as it'll be very gooey if you don't. When it cools it kind of solidifies a bit. The centre of the cake will probably sink.
Suggest sprinkling it with icing sugar to make it look nice.
As a final idea, try it with the honey and armagnac ice cream and strawberries! Awesome.
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