Spring is in the air and I feel so happy to leave winter behind for better and longer days. Here in Stockholm the days are already very long and it really boosts my energy and my creativity!
Proof is, today I baked for you a new version of the traditional Swedish gooey chocolate cake (which is amazing!) and used white chocolate instead. It didn’t take so long for me to add a lovely raspberry coulis to accompany the cake, since the combo white chocolate/raspberry is one of my favorite (see my Two-tone chocolate tartlets with lime zests).
Not only do I love these flavors together, but I really enjoy the color blend, for which I found inspiration by scrolling down the new Spring ebook from Westwing where my recipe will be featured very soon. Together, these colors give the dessert freshness.
Now let’s say a word about the taste. As you can imagine, this white chocolate cake tastes like heaven! You can choose the desired consistency of the cake, depending on how you like it, gooey or caky. Personally, I opted for a little bit more caky, because of the nice texture contrast with the raspberry coulis.
Don’t wait any longer, just give this fantastic and easy cake a try. An amazing experience for your taste buds!
- 7 oz (200g) white chocolate
- ⅔ cup (150g) unsalted butter
- 3 large eggs
- ¾ cup (170g) granulated sugar
- 2 tsp vanilla sugar
- 1⅓ cup (160g) flour
- 2-4 tbsp icing sugar
- 4 cups (500g) frozen or fresh raspberries
- ½ cup (100g) granulated sugar
- ¼ cup (50 ml) water
- Preheat the oven to 350 F. Melt the butter in a saucepan. Remove it from the heat, add the white chocolate, cut into pieces, 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.