Description
Sweet and moist white “brownie” or blondie with tangy dried cherries and almonds.
Ingredients
- FOR THE CAKE:
- 125 grams Butter
- 200 grams White Chocolate
- 3 whole Eggs
- 300 grams Sugar
- 4.9 milliliters Vanilla Paste
- 150 grams All Purpose Flour, Sifted
- 4.9 milliliters Baking Powder
- FOR THE FILLING:
- 100 grams White Chocolate, Chopped
- 50 grams Almonds, Whole
- 75 grams Sun-dried Cherries, Chopped
- FOR THE TOPPING:
- 150 grams White Chocolate
- 15 grams Butter
- 40 grams Almonds (slivers)
- 50 grams Dried Cherries, Chopped
- FOR THE CAKE:
- 125 grams Butter
- 200 grams White Chocolate
- 3 whole Eggs
- 300 grams Sugar
- 4.9 milliliters Vanilla Paste
- 150 grams All Purpose Flour, Sifted
- 4.9 milliliters Baking Powder
- FOR THE FILLING:
- 100 grams White Chocolate, Chopped
- 50 grams Almonds, Whole
- 75 grams Sun-dried Cherries, Chopped
- FOR THE TOPPING:
- 150 grams White Chocolate
- 15 grams Butter
- 40 grams Almonds (slivers)
- 50 grams Dried Cherries, Chopped
Preparation
For the cake: Preheat the oven to 360 F (180 C). Line an 8”x8” baking pan with parchment paper, and set aside.
Melt butter and white chocolate in a saucepan over very low heat. When melted remove pan from heat and let the mixture cool for a few minutes.
In a large bowl whisk eggs, sugar and vanilla till it is pale and foamy. Add the melted chocolate and mix until fully incorporated. Stir the sifted flour and baking powder into the batter. Fold in chocolate, almonds and cherries.
Pour the batter into the baking pan and bake it for 35-45 minutes until the top is lightly golden. Remove from oven. Let the cake cool completely before decorating.
For the topping:
Melt the chocolate over a double boiler while stirring. Take the chocolate off the heat just before it’s all melted, and stir until it all is melted. Stir in the butter. Spread the chocolate on top of the cooled cake then sprinkle almonds and cherries on top.
Cut the cake in small pieces and serve it with a nice cup of coffee. Enjoy!
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