White Christmas truffle mud cake

White Christmas truffle mud cake

By
ads

End your Christmas feast with this show-stopping white truffle mud cake.

The ingredient of White Christmas truffle mud cake

  1. 200g butter, chopped
  2. 180g white chocolate, chopped
  3. 1 cup caster sugar
  4. 3/4 cup milk
  5. 1 cup plain flour
  6. 3/4 cup self-raising flour
  7. 2 eggs, lightly beaten
  8. Icing snowflakes, to decorate (optional)
  9. 300g white chocolate, chopped
  10. 2 tablespoons thickened cream
  11. 1/4 cup finely chopped pistachio kernels
  12. 1/4 cup finely chopped dried cranberries
  13. 1 cup shredded coconut, roughly chopped
  14. 2 x 180g blocks white chocolate, chopped
  15. 2/3 cup thickened cream
  16. 1/4 cup finely chopped pistachio kernels
  17. 1/4 cup finely chopped dried cranberries

The instruction how to make White Christmas truffle mud cake

  1. Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with 2 layers of baking paper.
  2. Place butter, chocolate, sugar and milk in a large saucepan over low heat. Stir until melted and smooth. Cool for 15 minutes. Stir in flours and egg until combined. Spoon mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 15 minutes. Turn, top-side up, onto a wire rack to cool.
  3. Make White Christmas truffles: Place 120g chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 minute or until smooth, stirring halfway through. Stir in pistachios and cranberries. Refrigerate for 3 hours or until firm. Place remaining chocolate in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Cool slightly. Roll level teaspoons of pistachio mixture into balls. Using a fork, dip truffles, 1 at a time, into melted chocolate to coat. Drain excess. Coat in coconut. Place on a plate. Refrigerate for 30 minutes or until firm.
  4. Make White chocolate ganache: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, until smooth. Transfer 1/2 cup ganache into a small bowl. Stir in pistachios and cranberries. Set aside both mixtures for 10 to 15 minutes or until thick enough to spread.
  5. Cut cake in half horizontally. Place base of cake on a serving plate. Spread pistachio ganache over cake, leaving a 1cm border from edge. Top with remaining cake. Spread plain ganache over top and side of cake. Arrange truffles and snowflakes, if using, on top of cake. Set aside for 15 minutes or until icing has set. Serve.

Nutritions of White Christmas truffle mud cake

fatContent: 478 calories
saturatedFatContent: 30.6 grams fat
carbohydrateContent: 19 grams saturated fat
sugarContent: 46.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 6.4 grams protein
sodiumContent: 54 milligrams cholesterol

ads2

You may also like