CAKE - White Chocolate and Vanilla Fudge Cakes

By Aemelia

Ingredients

• 150 g white chocolate, chopped
• 100 g unsalted butter, chopped
• 1/2 cup (120ml) whole milk
• 1/3 cup + 1/2 tablespoon (73g) caster sugar
• 1 vanilla bean, split lengthwise, seeds scraped with the back of a knife
• 1 egg
• 1/4 cup (35g) self raising flour
• 1/2 cup + 1/2 tablespoon (75g) all purpose flour
• 200 g white chocolate, extra

Details

Servings 12

Preparation

Step 1

Preheat the oven to 160°C/320°F. Butter well twelve 1/3 cup (80ml) capacity mini Bundt pans*.
Place the chocolate, butter, milk, sugar and vanilla seeds in a medium saucepan over low heat and stir until melted and smooth. Allow to cool completely. Stir in the egg.
Sift flours in a large bowl and add the chocolate mixture. Stir with a wooden spoon until smooth. Spoon the mixture into prepared pans. Place on a baking sheet and bake for 15 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes then carefully unmold onto a wire rack. Cool completely.
Place the extra chocolate in a small heatproof bowl and melt over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. Drizzle the cakes with the melted chocolate and set aside until firm.

* I made slightly larger cakes, using four 1 cup (240ml) capacity Bundt pans