Today’s post is a sort of poll: what do you think of the new size of the photos here? Like it? Not so much? Couldn’t care less? Please, let me know – I can’t decide this one on my own. :)
You’ll find a magazine article featuring yours truly here (page 4) – it is written in Portuguese and I’m sorry for that, but at least you’ll be able to see who the girl that keeps asking you for votes and opinions is. :)
White chocolate and vanilla fudge cakes
from Donna Hay magazine
150g white chocolate, chopped
100g unsalted butter, chopped
½ cup (120ml) whole milk
1/3 cup + ½ tablespoon (73g) caster sugar
1 vanilla bean, split lengthwise, seeds scraped with the back of a knife
¼ cup (35g) self raising flour
½ cup + ½ tablespoon (75g) all purpose flour
200g white chocolate, extra
Preheat the oven to 160°C/320°F. Butter well twelve 1/3 cup (80ml) capacity mini Bundt pans*.
Place the chocolate, butter, milk, sugar and vanilla seeds in a medium saucepan over low heat and stir until melted and smooth. Allow to cool completely. Stir in the egg.
Sift flours in a large bowl and add the chocolate mixture. Stir with a wooden spoon until smooth. Spoon the mixture into prepared pans. Place on a baking sheet and bake for 15 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes then carefully unmold onto a wire rack. Cool completely.
Place the extra chocolate in a small heatproof bowl and melt over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. Drizzle the cakes with the melted chocolate and set aside until firm.
* I made slightly larger cakes, using four 1 cup (240ml) capacity Bundt pans