White chocolate Cake with Raspberry Coulis
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 mins
- Yield: 12 servings 1x
- Category: Cakes and Pies
- Cuisine: Swedish recipes
Perfectly moist white chocolate cake served with a delicious raspberry coulis.
Ingredients
Scale
For the white chocolate cake:
- 2/3 cup (150g) unsalted butter
- 7 oz (200g) white chocolate, cut into pieces
- 3 large eggs
- 3/4 cup (170g) granulated sugar
- 2 teaspons vanilla sugar
- 1 1/3 cup (160g) flour
- 2–4 Tablespoons icing sugar
For the raspberry coulis:
- 1/4 cup (50 ml) water
- 1/2 cup (100g) granulated sugar
- 4 cups (500g) frozen or fresh raspberries
Instructions
- Preheat the oven to 350°F. Melt the butter in a saucepan. Remove it from the heat, add the white chocolate, and let it melt into the butter.
- Add the remaining ingredients in the saucepan and stir everything together until you obtain a smooth consistency.
- Pour the batter into a greased and floured spring form. If you can, choose a form with a removable edge.
- Bake the cake in the oven for 22-30 minutes, depending on how gooey you want it. Allow to cool in the form.
- For the raspberry coulis, simply boil the water with sugar and raspberries in a saucepan on low-medium heat. When boiling, remove from heat and pass through a sieve to remove the seeds.
- Just before serving, decorate the white chocolate cake with some icing sugar and serve with the raspberry coulis, warm or cold.
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