Name: White choc curls
Cook time: 55 min
Total time: 55 min
Ingredients: 125 gram butter, chopped coarsely; 75 gram white eating chocolate, chopped coarsely; 1 cup (220g) caster (superfine) sugar; 1/2 cup (125ml) milk; 1/2 cup (75g) plain (all-purpose) flour; 1/2 cup (75g) self-raising flour; 1 egg; 1/2 cup (125ml) pouring cream; 345 gram white eating chocolate, chopped coarsely; 185 gram white eating chocolate

Ingredients

125 gram butter, chopped coarsely

75 gram white eating chocolate, chopped coarsely

1 cup (220g) caster (superfine) sugar

1/2 cup (125ml) milk

1/2 cup (75g) plain (all-purpose) flour

1/2 cup (75g) self-raising flour

1 egg

1/2 cup (125ml) pouring cream

345 gram white eating chocolate, chopped coarsely

185 gram white eating chocolate

Method

1.Preheat oven to 170°C/340°F. Line 12-hole (1/3-cup/80ml) muffin pan with paper cases.

2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.

3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼ cups of mixture into paper cases.

4.Bake about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Make white chocolate ganache. Bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Cool 15 minutes. Spread cold cakes with ganache.

6.Run vegetable peeler down side of chocolate to make curls; top cakes with chocolate curls.

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Ingredients

Method

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