White chocolate magic cake
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– 150 g of white chocolate
– 100 g of butter
– 4 eggs separated yolk and white
– 120 g of flour
– 100 g caster sugar
– 50 cl of lukewarm milk
- a pinch of salt
Whisk the egg yolks with the sugar.
Melt the white chocolate with butter in a bain-marie, then fold them into the egg mixture.
Add the flour and mix, then add the lukewarm milk and mix again.
Whip the egg whites until stiff and gently fold them into the batter which should not be homogeneous, this is the secret of having the 3 layers at the end.
Pour the mixture into a buttered mold 22 cm in diameter and bake for 45 to 50 minutes in an oven preheated to 150°C
Refrigerate for at least 4 hours before serving.
Before serving, sprinkle the top with icing sugar!! Show less
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