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- 200g butter. chopped into small cubes, plus extra for greasing
Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…
For that ganache
- 200g white-colored chocolate, chopped
- 250ml double cream
- just a little icing sugar, for dusting
Method
Heat oven to 180C/160C fan/gas 4. Grease and line the bottom of 2 x 20cm round, loose-bottomed cake tins. Place the butter and chocolate inside a heatproof mixing bowl, set on the pan of barely simmering water and permit to melt gradually, stirring from time to time.
Once the butter and chocolate have melted, remove in the heat and permit to awesome for 1-2 mins, then beat within the eggs and sugar by having an electric whisk. Fold within the flour and raspberries.
Lightly pour the mix in to the tins and bake for 25-25 mins or until golden brown along with a skewer placed in to the center arrives clean (the raspberries may leave a residue around the skewer, so don’t be fooled by their juiciness). Take away the cakes in the oven and permit to awesome within the tins for ten mins before turning out onto a wire rack.
To help make the ganache, place the chocolate inside a heatproof bowl with 100ml from the cream, set on the pan of barely simmering water. Stir before the chocolate has melted in to the cream and you're playing an even, glossy ganache. Leave the ganache to awesome to 70 degrees, then beat in all of those other cream.
Once the cakes have cooled, sandwich them along with the chocolate ganache. Dust with icing sugar right before serving.
Recipe from Live Show magazine, March 2013
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