This recipe is based on a 50 year old betty crocker blueberry buckle recipe so i guess you could call it a raspberry buckle but whatever you call it it s the perfect simple summer cake for breakfast. Raspberry cake vanilla ice cream whipped cream lemon and also strawberry ice cream.
Raspberry cake vanilla ice cream strawberry ice cream lemon cream.
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Raspberry White Chocolate Fondant Molten Cake.
You can cook Raspberry White Chocolate Fondant Molten Cake using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Raspberry White Chocolate Fondant Molten Cake
- Prepare 150 grams of white chocolate.
- It's 50 grams of butter.
- You need 2 tbsp of whipped cream.
- You need 2 of eggs.
- You need 2 tbsp of brown sugar.
- It's 1 1/2 tbsp of flour.
- Prepare 1/2 tbsp of corn starch.
- You need 3 ml of vanilla extract.
- Prepare 60 grams of raspberry sauce.
Raspberry White Chocolate Fondant Molten Cake step by step
- melt butter, white chocolate and whipping cream in a sauce pan using a water bath.
- mix eggs, sugar, flour, cornstarch and vanilla in a bowl until the mixture becomes smooth.
- combine the melted mixture and the sugar mixture in a bowl and mix well.
- put the combined mixture in the fridge for 1 hour till it gets thicker.
- pre-heat the oven to 240C.
- take the mix out of the fridge and grease the baking mold.
- fill 3/4 of the mold with the mix and bake for 10-12 minutes in the oven at 200C.
- leave the cake to cool for 4 mins after baking then carefully take out the cake and serve it with the raspberry sauce.
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