Monday, 6 May 2013

White Toblerone Bundt cake...

So, what do you do when you get given one of those massive Toblerone bars? You instantly go in search of a way to turn it into something even more divine like a Bundt cake. I do like Toblerone but I must admit that I find the white chocolate a bit sickly and sweet on its own. However, when it becomes the base for a Bundt cake it becomes transformational. This cake was so moist and soft. It melted in your mouth. The intense sweetness of the chocolate had gone and instead it made the cake rich and flavourful. There was 200g of Toblerone in this, which was half of one of those giant bars. I could easily have just sat and sliced another five slices of this and gobbled them down. Self-restraint is not easily accomplished around this cake. Make at your own waistlines risk!

White chocolate Toblerone Bundt cake

Melt in a double boiler :
250g butter
200g white Toblerone
1 cup milk
1 cup caster sugar
2 tsp vanilla extract

Leave to cool. Once cool add 2 cups plain flour, 2 and half tsps baking powder and 3 beaten eggs.

Pop in the Bundt pan and bake for about 40 minutes. Check after 30 minutes though. You don't want to overcook and lose that lovely moistness. Cool completely on a wire rack before turning out onto a cake stand. Sprinkle with icing sugar.

Devour shamelessly!

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