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Mini white chocolate bundts with bitter chocolate glaze

Think white chocolate isn't for you? When a bitter chocolate glaze is involved, its sweetness is kept in check. It could be time for a rethink.
Mini white chocolate bundts with bitter chocolate glazeWilliam Meppem
6 cakes
15M
40M
55M

White chocolate can be cloyingly sweet, so it’s important to temper the sweetness. Here, a bitter chocolate glaze does the trick.

Ingredients

Bitter chocolate glaze

Method

1.Preheat oven to 180°C and butter and flour six 150ml mini bundt tins or small cake tins. Combine white chocolate, milk, sugar and butter in a saucepan and stir over medium heat until smooth. Remove from heat, sift in flour and baking powder, whisk until smooth, then whisk in egg. Divide mixture among tins and bake until risen and pale gold (25-30 minutes). Turn out onto a wire rack to cool.
2.For chocolate glaze, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook without stirring until dark caramel (5-6 minutes), then remove from heat and add 100ml water (careful, caramel may spit). Return to heat, add chocolate and coffee, stir until smooth, then cool. Drizzle glaze over cakes, stand until set and top with chopped chocolate.

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