WHITE CHOCOLATE CHRISTMAS CAKE
The recipe is from a book Microwave Baking by Linda Fraser published 1989 by Macdonald & Co (Publishers) Ltd
Greater London House, Hampstead Road, LONDON NW1 7QX - ISBN 0-356-17165-5
The author used white chocolate couverture, but Swiss chocolate or white chocolate bars will do just as well
[tabs][tabs:INGREDIENTS][/tabs][tab=19]175g or 6oz butter
[tab=19]175g or 6oz caster sugar
[tab=19]3 eggs, beaten
[tab=19]150g or 5oz white chocolate
[tab=19]1 tsp vanilla essence
[tab=19]3 tbsp hot water
[tab=19]200g or 7oz self-raising flour, sifted
[tab=19]2 quantities White Chocolate Ganache (see below)
[tab=19]20 White Chocolate Holly Leaves (see below)
[tab=19]icing sugar, to dust
[tabs][tabs:METHOD][/tabs]
- Grease and base-line a deep 23cm (9in) ring dish.
- Put the butter in a mixing bowl and cook on HIGH for 25 seconds to soften. Add the sugar and beat until light and
fluffy. Beat in the eggs a little at a time, beating well after each addition. - Break the chocolate into a small bowl and cook on MEDIUM for 3½-4 minutes to melt, stirring once. Stir in the
creamed mixture with the vanilla essence, hot water and flour. - Spoon into the cake dish and smooth the surface. Cook on HIGH for 6½ minutes, or until springy to touch. Leave
to stand for 10 minutes, then turn out on to a wire rack to cool. Split the cake horizontally. - Make the chocolate ganache and use one-third to sandwich the cake together. Spread the rest over the top and
sides, leaving the surface very rough. Arrange the holly leaves and berries on top and dust with icing sugar. Cut into
16-20 slices.
[tabs][tabs:INGREDIENTS][/tabs][tab=19]75g or 3oz chocolate
[tab=19]25g or 1oz caster sugar
[tab=19]300ml or ½ pint double cream,whipped
[tabs][tabs:METHOD][/tabs]
- Break the chocolate into squares and put in a small bowl. Cook on MEDIUM for 4-5 minutes, until melted, stirring once.
- Stir in 3 tbsp water and the sugar and cook on MEDIUM for 3 minutes, or until thickened, stirring once. Leave to cool,
stirring occasionally. - Fold in the cream. Use at once. Makes about 425ml or ¾ pint, sufficient to fill and top a 20cm (8in) cake.
- Pick fresh undamaged leaves and wash and dry thoroughly. Brush the veined underside with a thin layer of melted
chocolate and leave to set, chocolate side up, on foil or waxed paper. - Brush with a second coat of chocolate and leave to set again. When firm, carefully peel off the leaves.