Ingredients

The following ingredients have 12 Servings
  • 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
  • 1/4 cup (50 ml) water
  • 1/2 cup (100g) granulated sugar
  • 4 cups (500g) frozen or fresh raspberries

Instruction

  • 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.