When I made the white chocolate tender cake, I thought I would make my husband happy who loves this type of chocolate.
I love dark chocolate, which he hates… but as they say? Opposites attract.
The white chocolate tender cake with its crust on the surface and its very soft texture inside, could beautifully finish a Sunday lunch accompanied by a good coffee.
It is a dessert that is made with few ingredients, but it is delicious!
Even though it is calorific given the ingredients it contains: the white chocolate and butter (which I have reduced compared to the original recipe), it’s worth enjoying once.
- Portions: 6-8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz white chocolate
- 6 tbsp butter
- 4 eggs
- 2/3 cup flour
- 1/4 cup sugar
- as needed powdered sugar
Tools
- Mixer
- Pan
Steps
Before preparing the cake, melt the white chocolate and butter in the microwave or in a bain-marie.
In two bowls, pour the yolks with the sugar into one and the egg whites with a pinch of salt into the other.
First, whip the egg whites until stiff, then the yolks with the sugar.
Incorporate the yolks into the egg whites and the melted chocolate with butter, mix with a spatula from top to bottom.
Proceed similarly with the flour.
Pour the mixture into a buttered 7-inch springform pan.
Bake in a preheated oven at 356°F for about 30 minutes.
Before removing from the oven, do the toothpick test, once cooled sprinkle with powdered sugar.
The white chocolate tender cake with its infinite sweetness will win everyone over at the first bite! Wrapped with cling film, it keeps its softness and fragrance for a few days.
