John Whaite Brownies Food
WHITE CHOCOLATE & RASPBERRY CAKE
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Time 45m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
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- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking paper.
- Put the butter and dark chocolate into a large heatproof bowl and set over a pan of barely simmering water. Allow the chocolate and butter to melt completely.
- Remove the bowl from the heat and stir in the sugar and flour plus a pinch of salt, then add the eggs and beat vigorously until you have a smooth, velvety batter. Pour the batter into the prepared cake tin. Toss together the pecans, white chocolate and salt and scatter all over the brownie batter.
- Bake for 30-35 minutes until puffed up – the brownie should be ever so slightly wobbly. Brownies are meant to be gooey so don’t use a skewer to check if a brownie is ready – a good brownie will always leave chocolatey goo on a skewer.
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