White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) Chelsea White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( ¾ Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don't defrost)
Chelsea Products in Recipe
Reviews
11
What did you think of this recipe?
Dougie
Easy to cook. Comes out yummy as. Chocolate didn't melt and wasn't soggy. Came out perfect apart from minor burn on top due to being to close to top element. Went down a treat with everyone.
5
Method
Preheat oven to 160c. Melt butter & cocoa together in saucepan and cool.
Mix together in bowl everything but the chocolate and raspberries. Add Butter & Cocoa mix. Fold to combine.
Break up the White choc into bits and add to mix. Pour into prepared dish (20cmx20cm roughly).
Add frozen raspberries, evenly distributing them.
Bake for 40 mins or until skewer comes out clean. (can sometimes take up to 60mins depending on your oven, so keep checking after 40mins)
Cool on rack, then dust with icing sugar and serve with Chantilly Cream.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
11
What did you think of this recipe?
Dougie
Easy to cook. Comes out yummy as. Chocolate didn't melt and wasn't soggy. Came out perfect apart from minor burn on top due to being to close to top element. Went down a treat with everyone.
5
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
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- 2-3 Tbsp boiling water
ingredients
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- 1 cup Chelsea White Sugar
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ingredients
- 150g butter, softened
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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