White Chocolate Soup Recipe Recipe Fo Recipe Fo

WHITE CHOCOLATE FUDGE

Steps:

• Grease an 8x8 inch baking dish. Set aside.
• In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
• In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
• Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

CHOCOLATE SOUP

Steps:

• Put the cream in a saucepan over a medium heat and gently bring to the boil. Meanwhile, chop the chocolate into small pieces using a heavy knife and prepare the coffee.
• Once the cream is just boiling, turn off the heat and throw in the chopped chocolate. Stir gently until completely smooth, then add the coffee and brandy (if using).
• To serve, divide between 4 small bowls and add a scoop of vanilla ice cream to each.

BEST WHITE CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 10-inch cake pans and line the bottoms with parchment paper. Chop chocolate.
• Sift flour, baking powder, and salt together into a medium bowl.
• Combine chopped chocolate with 1/2 cup cream in a heavy, medium saucepan over low heat; stir until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, 1/2 cup plus 3 tablespoons milk, and vanilla. Remove from the heat.
• Beat 1 1/2 cups sugar and butter in a large bowl with an electric mixer until fluffy. Beat in egg yolks. Stir in dry ingredients alternately with white chocolate mixture.
• Using an electric mixer fitted with clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Continue beating until stiff, but not dry.
• Fold egg whites into the cake batter in two additions. Divide batter among the prepared cake pans.
• Bake in the oven until a toothpick inserted into the centers comes out clean, about 35 minutes. Cool in the cake pans for 15 minutes. Turn cakes out onto a wire rack, peel off parchment paper, and let cool completely, about 15 more minutes.