Hello again! Another baking experiment to show you all. This time is still not far different from before (Walnut Brownies), instead using dark chocolate this time involved white chocolate. The good thing about baking this cake is you don’t have to use mixer yay! and again it is so easy.
Having said that, I made some stupid mistakes too. Such as I overlooked the recipes and I’m sure it needs plain flour instead the recipe asks for self-raising flour. Lucky I haven’t started and I have time to go to supermarket. Next, I forgot to line the pan with baking paper which you know what happen. Very difficult to unmould the cake 🙁 and I also set the oven to wrong temperature for the first 20mins. Those thing happen but fortunately cake still taste good 🙂
White Chocolate and Raspberry Slice
(Adapted from Marie Claire Fresh + Fast)
150gr white choc
175gr caster sugar
125gr self raising flour
90gr dessicated coconut
2 eggs beaten
150gr fresh raspberries
Preheat the oven 180C, Grease and line a 16 x 26 cm baking tin.
Melt the butter and white choc in a saucepan over a low heat.
Add the caster sugar and stir. Pour into a large bowl and add the flour and coconut.
Stir to combine then add beaten eggs. Stir lightly to just combibe then fold in the fresh raspberries.
Pour the mixture into the tin and bake for 40 minutes or until firm.
Cool in the tin cut into squares and dust with icing sugar.
Makes 20 pieces
This cake is really good, you should try make it 😀 Have a good week!