White Chocolate Truffle Cake
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White chocolate truffle is such a mouth-watering delectable treat loaded with couverture white chocolate, mixed berries and nuts. Enjoy this truffle cake with crunchy nutty topping or to make the cake even more richer, use white chocolate ganache!
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Ingredients
- 1¼ cup whole wheat flour
- ½ cup white chocolate chunks couverture, chopped
- 75 gm unsalted butter cold, cut into small pieces
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup thick curd
- ½ teaspoon cane sugar
- ¼ teaspoon Salt
- ¾ cup milk
- 1 teaspoon vanilla extract
- ¼ cup mixed berries
- 1/8 cup nuts almonds and cashews, chopped
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Instructions
- Sieve flour, baking powder, baking soda and salt and set aside in a bowl.
- Melt butter and chocolate together using double boiler method. Allow it to cool.
- Dissolve sugar in the cooled butter chocolate mixture.
- Add milk, curd and vanilla essence and give it a thorough mix.
- Add the dry ingredients(flour mixture) to the above wet mixture and whisk gently until it turns smooth.
- Incorporate the berries and half portion of the nuts into the batter.
- Preheat oven @180 C. Grease and align a baking tin with parchment sheet.
- Pour the cake batter into the prepared baking tin and sprinkle the remaining chopped nuts.
- Bake @180 C for 30 - 35 mins.
- Allow the cake to completely cool down before slicing or frosting and serve.
Notes
I used rostaa brand mixed berries (blueberries, raspberries, strawberries, blackberries, cranberries).
Oven temperature varies from one oven to another, hence set the temperature and timings accordingly.
Recipe Nutrition
Calories: 212 kcal | Carbohydrates: 21 g | Protein: 4 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 26 mg | Sodium: 189 mg | Potassium: 157 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 286 IU | Vitamin C: 0.2 mg | Calcium: 79 mg | Iron: 1 mg
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simply loved the recipe.
Looks absolutely delish