As I have already explained in my ABOUT page, not all bakes work as well as I hope them to. Everyone has their good and bad days and I’m afraid this bake was in the category bad. I think that the taste of it was simply divine and all of the ingredients worked well together in this tray bake; however I undercooked it by about 10 minutes! Consequently I ended up with a few nice tasting outside pieces that had cooked enough and then the middle sections completely raw. Not one of my finest hours!
I do however, have a reason for it being under baked and that’s because the recipe (from the Lakeland summer 2012 magazine) didn’t tell me how big the tin needed to be. The size of the tin is crucial as I will explain in more detail in another post. Unfortunately for me on this occasion I think I got the size wrong but I know for the future.
I am still going to share with you the recipe but will also explain any modifications I make.
You will need
150g white chocolate, broken up
200g unsalted butter, diced
150g caster sugar (what it suggests) however I suggest about 125g because the white chocolate will be very sweet as well
½ teaspoon vanilla extract
200g plain flour
½ teaspoon baking powder
100g white chocolate, finely chopped
150g fresh raspberries (although frozen ones will be fine as well just remember to defrost them!)
Oh and i almost forgot you will also need a tin. Now i used a 9 inch but it didn’t work very well so i suggest a ten inch but if i do it again and find a better size i will be sure to inform you
What to do
1) Preheat the oven to 180°C. Place the broken chocolate and butter into a heatproof bowl and set the bowl over a pan of steaming hot water and melt gently, stirring frequently. Remove bowl from the pan and set aside until next needed.
2) Whisk the eggs in a large bowl until frothy. Add the sugar and vanilla extract and beat thoroughly until it is a mousse like texture.
3) Whisk in the melted chocolate from earlier
4) Sift the flour and baking powder directly onto the mixture and fold in. Stir in the finely chopped chocolate.
5) Spoon in the prepared tin, spread evenly and level the surface. Scatter the fresh raspberries over the top.
6) Bake for 25-30 minutes on until golden in colour and the skewer comes out clean
7) Remove from oven and leave to cool in the tin before cutting and removing. Store in airtight container