This is again another Great summer recipe combining two yummy and quite luxurious ingredients. The cake almost has a brownie like look and feel but with a soft cakey texture. The fresh raspberries add a burst of fruity zingyness and the white chocolate is smooth and creamy. Finish with a dusting of icing sugar for that gorgeous homemade effect. Perfect as a gift!
What You Will Need:
120g Unsalted Butter
120g Caster Sugar
2 Medium Eggs
125g Plain Flour
200g White chocolate Chips
150g Fresh Raspberries
Preheat Oven to 190 Degrees (or 170 for fan assisted ovens)
What To Do:
Line two small (around 5-7 inch) shallow round tins with baking paper and grease well with butter or oil.
Melt the butter and add half the chocolate chips, stirring until smooth.
Whisk eggs and sugar in mixer till creamy and sift in the flour. Fold in the chocolate and butter mixture and mix on a low speed then add in half of the rest of the chocolate chips and half of the raspberries mixing till combined and the rasberries are begining to break apart.
Spoon the mixture into tins and sprinkle the remaining rasberries and chocolate chips over the top.
Bake for 20-30 mins until golden. Keep checking so they don't burn!
Leave to cool before cutting into triangles.
As always I love to see the finished product and if anyone uses the recipe on thier blog, be sure the link back and give full credit!