White chocolate can be cloyingly sweet, so it's important to temper the sweetness. Here, a bitter chocolate glaze does the trick.
- 150 gm couverture white chocolate, finely chopped
- 125 ml (1⁄2 cup) milk
- 100 gm caster sugar
- 80 gm butter, diced
- 150 gm (1 cup) plain flour
- ¾ tsp baking powder
- 1 egg
- Finely chopped chocolate, to serve
Bitter chocolate glaze
- 220 gm (1 cup) caster sugar
- 160 gm dark chocolate (70% cocoa solids), finely chopped
- 1 tbsp espresso-strength coffee
- 1Preheat 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.
- 2For 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.