I love how food bloggers take one recipe and adapt it to suit themselves. One of the most adapted cakes on food blogs is Nathalie's chocolate cake from Trish Deseine's book Je veux du chocolat.
After seeing it at Chocolate and Zucchini I've made it often. It is perfect for entertaining as it is best made the day before, wrapped in foil and placed in the fridge overnight.
Today I replaced the dark chocolate with white chocolate. I reduced the amount of sugar as white chocolate is so much sweeter than dark and I dislike overly sweet cakes.
It is rich and you only need a small slice. The Flavor Bible has a number of suggestions to enhance white chocolate. I served it with fresh mango, pomegranate syrup and some tiny pastry stars with flaked almonds.
Pastry stars are a great way to use up pastry scraps when pie making. Just cut out shapes, brush with egg white or milk and sprinkle with flaked almonds.
In my attempt to rescue the pomegranate syrup I added to much water and it has spread on the plate. I'd love to hear your favourite fruit and white chocolate combination?
WHITE CHOCOLATE CAKE WITH MANGOES AND POMEGRANATE SYRUP
INGREDIENTS
200 grams white chocolate, broken into pieces
200 grams unsalted butter, cut into large cubes
180 grams sugar
5 eggs
1 rounded tablespoon plain flour
METHOD
Preheat oven to 180 celsius. Grease an 8 inch cake tin with a little butter and line base with a circle of baking paper.
Place chocolate and butter into a heat proof bowl and place over simmering water in pot until chocolate and butter melt. Stir to amalgamate.
Remove from heat and allow to cool a little.
Add sugar and mix in. Mixture may separate at his point but it will come back together after eggs are added.
Add eggs one at a time, blending in after each one is added.
Stir in flour.
Pour into prepared cake pan.
Bake at 180 degrees Celsius about 25 minutes or until cooked through. It may have a slight wobble in the middle and that is okay. Cake will rise and then sink as it cools. Cool in pan. Then remove and wrap in foil and place in fridge overnight. Remove one hour before serving.
The cake can be eaten immediately if you wish but the texture will be quite soft.
Serve with fruit and nuts to complement flavour.
I have been having major problems with my oven and despite the repairman fixing it last week it still overheats and the top of the cake did burn. The cooking time may vary with your oven.
UPDATE: A reader made this and found it very fatty. She didn't say which brand of chocolate she used. My cake was made with a Lindt white chocolate. Like all food I think quality ingredients ares important for the best results . Although my family liked it I found it too rich for my tastebuds. I also think it is better eaten immediately rather than storing overnight.
