It’s white chocolate cake! But SnowMyth wanted the recipe, so here it is.
Ingredients:
- 4 bars of white chocolate (400 grams).
- 50 grams of sugar (witte basterdsuiker, the white kind).
- 1 bag of vanilla sugar (that small little bag… excuse my dutchness).
- 200 grams of flower.
- 1 lemon.
- 1 pack of lentils (support filling)
- powdered sugar.
- 4 eggs
- 4 cans of creme fraiche
- 75 grams of cold butter.
- some dark chocolate
Other materials:
- Springform pan (+/- 24 cm)
How to:
Put the flower through a sieve. Grate the lemon. Put the sugar in with the flower, the vanilla sugar, 75 grams of cold butter (in chunks), 1 egg and the grated lemon. Knead until it’s chunky. Try and make a ball out of it. If it’s still too dry, add cold water. When it’s a sturdy ball, cover it and put it in the fridge for 30 mins. Get your springform pan, cover the bottom with non-stick paper. Roll out the ball of dough until it can cover the springform pan (with a little to spare). Butter up the edges of the springform pan. Put the dough on the non-stick paper, curve the edges of the dough some until the top can click on. Make some holes with a fork. Put the entire springform pan with the dough back in the fridge for 30 mins. Take it out again after the 30 mins and preheat the oven at 200 degrees. Cover the bottom with aluminum foil, put the lentils in (support filling). Bake in oven for 10 minutes. After 10 minutes, you take it out and remove the lentils and the aluminum foil. You put it back in for 5 minutes. There, you’re done with the bottom of the cake. w00t.
So here’s the filling:
Melt 3 out of the 4 bars of chocolate au bain de marie (a pan in heated water). Mix the melted chocolate with 4 125 ml cans of creme fraiche and the other 3 eggs. Mix well. Pour it on the bottom of the cake you just made. Now put it in the oven for about 25 minutes on 180 degrees. It’s okay if it’s still a bit “jello” like. Let it cool and then put it in the fridge for use.
Presentation:
Melt the last bar of chocolate, put it over the cake. Powdered sugar and grate some dark choco over it and you’re done.