Pure White Chocolate Cake
Pure White Chocolate Cake
Celebrate White Day with a Dreamy White Chocolate Cake! A Perfect Treat for Your Loved One.
Tired of chocolates for Valentine’s Day and candies for White Day? Surprise someone special with this exquisite White Chocolate Cake, a delightful alternative to traditional sweets! Its pristine white appearance is sure to capture hearts. Express your love with this elegant dessert, or treat yourself to a moment of pure indulgence. It’s the perfect way to create sweet memories on any special occasion. (※ No partner? No problem! This cake is also a wonderful self-love gesture to brighten your day!) – From the recipe collections of ‘Sesangui Modeun Recipe’ and ‘Mankaye Recipe’.
Cake Ingredients- White chocolate 130g, finely chopped
- Unsalted butter 25g, diced
- Egg yolks 80g (approx. 4-5 yolks)
- Sugar A 20g (for yolks)
- Heavy cream 20g
- Cake flour 30g
- Cornstarch 10g
- Egg whites 105g (approx. 3 whites)
- Sugar 50g (for whites)
- Frozen raspberries 30g
- Powdered sugar, for dusting
Cooking Instructions
Step 1
In a heatproof bowl, combine the finely chopped white chocolate and diced unsalted butter. Place this bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Stir gently with a whisk until both are completely melted and smooth.
Step 2
In a separate bowl, whisk together the egg yolks and Sugar A (20g) until the mixture becomes pale yellow and creamy. Continue whisking until light and fluffy, resembling a ribbon when the whisk is lifted.
Step 3
Allow the melted white chocolate mixture to cool slightly so it’s not too hot. Gradually pour the cooled white chocolate mixture into the egg yolk mixture while whisking continuously with a whisk to ensure a smooth incorporation.
Step 4
Add the heavy cream to the batter and mix until well combined. This step helps to enrich the batter and add moisture.
Step 5
In a clean, dry bowl, beat the egg whites with an electric mixer. As they start to foam, gradually add Sugar B (50g) in 2-3 additions, continuing to beat until stiff peaks form. The meringue should be firm and hold its shape when the beaters are lifted.
Step 6
Add about one-third of the meringue to the yolk and chocolate mixture. Whisk gently to lighten the base. Then, sift the cake flour and cornstarch over the mixture. Gently fold them in using a whisk until just combined, being careful not to overmix.
Step 7
Add the remaining meringue to the batter. Using a rubber spatula, gently fold the meringue into the batter using a cutting and folding motion. Be careful not to deflate the meringue. Fold until the batter is homogenous.
Step 8
Line a cake pan with parchment paper. Pour the batter into the prepared pan. Scatter the frozen raspberries evenly over the batter. Bake in a preheated oven at 180°C (350°F) for approximately 30 minutes, or until a skewer inserted into the center comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for about 10 minutes before carefully unmolding it. Once completely cooled, dust generously with powdered sugar for a beautiful snowy finish.
