- 200g white chocolate
- 250g butter
- 220g sugar
- 250ml water
- 150g plain flour
- 75g self-raising flour
- 50g ground hazelnuts
- 1tsp vanilla extract
- 2 eggs
- 150g frozen mixed berries
Ingredients:WHITE CHOCOLATE GANACHE AND SUGARED BERRIES
- 250g white chocolate
- 60g sugar
- 125ml cream (35%)
- 150g fresh mixed berries
- 1 egg white
- 75g sugar
Preheat oven to 160C. Lightly grease 22cm springform tin and line the base and sides with baking
paper. Break chocolate into medium saucepan, add chopped butter, sugar and the water. Stir over
low heat, until smooth.
Pour into a bowl, cool 10mins. Sift in the flours, mix well.
Add ground hazelnuts and mix well. Add the extract.
Add eggs, mix all ingredients until combined. Add frozen berries and gently stir through. Pour mix
into the form. Please note: when making the cake I realised that I poured the cake mix into the tin
before adding berries. So I added the berries directly to the form. It is best to add berries first and
then pour the cake mixture with berries into the form.
Bake cake about 1hr 50mins.
In the meantime, prepare sugared berries. Brush berries with egg white, toss gently in sugar. Place
on a tray to dry.
Remove the cake from the oven. Cool in the form for 10mins, then turn top-side up onto wire rack
to cool. In the meanwhile, make the ganache. Place chocolate, butter and cream in a saucepan.
Stir over low heat until smooth. Transfer mixture to a bowl, cool. Beat with electric mixer until fluffy.
Place cake on serving plate, spread all over with ganache and top with berries.