This Innocent Looking Flourless White Chocolate Cake with White Chocolate & Raspberry Ganache Is About To Seduce You

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I’d love to be the kind of person that enjoys going for a run, but my running style looks like that weird fake joggy-run that people do when a car is waiting for them to cross the street. I prefer incidental exercise ie. the exercise that happens accidentally because I’m carrying too many shopping bags while walking up the hill to my house. I also work up a sweat every day when I’m frantically searching for something to wear from my wardrobe but that probably doesn’t count as exercise. This is rather annoying because otherwise I’d be really fit.

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I’m telling you this because as someone whose house always contains cake or some other sugary confection from my baking adventures, people constantly ask me why I’m not the size of a whale. I’m actually more akin to a sea cow, and I’m not being self-deprecating here. If you google sea cows you will see that they are very shiny and curvy. I have a lot more hair though. I mean on my head.

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I do really love cake, but if I’ve spent half the day weighing, mixing, whipping, washing bowls, running out to buy crucial forgotten ingredients and experiencing paranoia over whether it will be underbaked or overbaked, by the time I’ve finished I don’t feel like eating it anymore. I get much more pleasure from forcing other people to eat my cake. I will however, eat a lot of cake if someone else has baked it so I guess there’s that.

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White chocolate is often viewed as a childish too-sweet chocolate abomination, but holy balls this rich white chocolate cake really is deliciously morish with notes of vanilla and lingering caramel on the palate. I replaced the regular flour with almond meal which I’ve got a bit of a thing for at the moment. It helps to infuse the cake with an extremely pleasing level of moisture and stickiness and helps create a slightly chewy crust. Raspberries are the perfect foil for white chocolate and as a bonus they look amazing. Seriously, how cute is this white chocolate and raspberry flecked ganache?

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Speaking of cute, I’d like to say congratulations to my sister who got herself engaged in Sydney on the weekend to her charming bf. I totally would have given them this cake to take back to Melbourne had I been more organised and worked out the timing and logistics, but sea cows aren’t known for being good at that kind of thing.

 

Flourless White Chocolate Cake with White Chocolate & Raspberry Ganache

For the cake:

200g white chocolate, broken into chunks

220g unsalted butter, cubed

1 cup caster sugar

1 ½  cups almond meal

5 large eggs at room temperature, beaten

1 tbsp vanilla extract

 

For the white chocolate and raspberry ganache:

125ml pouring cream

200g white chocolate, finely chopped

½ punnet raspberries for ganache, the rest for for decoration

 

Preheat the oven to 170C. Place butter and white chocolate in a bowl and set over a pan of simmering water until melted. Do not let bowl touch the water. Once melted, stir to combine until smooth.

Add the sugar and almond meal to the chocolate mixture and combine. Stir in the eggs, and vanilla extract and mix together, the mixture will thicken.

Pour into a greased and lined 9 inch spring-form pan. Bake for about 55-60 minutes, until firm on top and a skewer inserted in the centre comes out clean (you may see a few almond crumbs stuck to the skewer). The cake should not feel wobbly/liquid in the centre and the top will be a golden brown. It will rise a little and flatten on standing. Cool on a rack before removing from tin.

For the ganache, place the chocolate in a bowl. Heat the cream in a small saucepan until boiling. Pout the hot cream over the chocolate and leave to stand for 5 minutes before stirring to combine. Leave to cool and place in fridge for 30 minutes or until thickened. Remove from fridge, stir in raspberries. Spread on top of cooled cake and add extra raspberries.

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