Place the white chocolate into the oven in 8–10 minute intervals, stirring and re-spreading the white chocolate each time. Chocolate cake adapted from The New York Times (the recipe is also on Food52 if you don’t have a subscription) and buttercream adapted from Cupcake Jemma (if you enjoy baking and haven’t yet discovered this YouTube channel, I highly recommend it).. For the cake (I’ve included original ingredients & my substitutions): Caramelized white chocolate is a magnificent thing (thanks David Lebovitz!). Store in a jar, at room temperature, until ready to use. Truly the BEST cake I've ever tasted, & it makes a stunning holiday dessert! Make the Caramelized White Chocolate: Preheat oven to 255 degrees F. Chop the bars of white chocolate and place the pieces in an even layer on a large non-stick baking sheet. Each time you pull the white chocolate out of the oven, it should look closer and closer to a caramel color and have a smoother and smoother consistency. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes. Cook until the white chocolate is deep-golden brown, and caramelized. This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. Method. Let the chocolate melt in the oven for 8 minutes… White chocolate gets baked in the oven for about an hour with very frequently stirring, about every ten minutes (no pain – no gain, guys!). The process is very simple. Combine 150 grams (4 oz) of sugar and 150 ml (4 fl oz) of water in a saucepot. The perfect fluffy, moist white cake - covered in creamy caramelized white chocolate frosting! Chocolate Cake with Caramelized White Chocolate Buttercream. It is an outstanding dessert that will definitely delight your family and guests. Remove from the oven and stir and spread around the chocolate with a spatula. We are going to make a basic simple syrup, but you’ll find flavored syrup on our website, like caramel or rum syrup. Step by step: Buttercream Cake – White Chocolate & Caramel. If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor. Decorate with snowflake cookies, fresh rosemary, & a snow flurry of sanding sugar. Stir in a good pinch of sea salt. Verjus This recipe makes sixteen small cakes (using 2 ounce ramekins Caramelizing white chocolate is a simple process that adds incredible flavor. Heat your oven to 140C / 285F / 120C fan forced, then break the chocolate into smaller pieces and spread evenly over a 9×13 baking tray… Break up the white chocolate into small, evenly sized pieces. How to make caramelised white chocolate. First, make the syrup for soaking the sponge. Preheat the oven to 120°C/gas mark 1/2. This procedure caramelizes the sugars resulting in a deeper, less sweet chocolate with a caramel … Apricot and Caramelized White Chocolate Mousse Cake - YouTube Step1. #caramelizedwhitechocolatemoussecake #aprcotcakeTo print the recipe check the full recipe on my blog: about 10-12 servingsApricot Jelly1o oz (300g) apricots, pitted1/4 cup (50g) sugar1 tbsp (15ml) lemon juice1/2 tbsp (5g) gelatin powder2 tbsp (30ml) cold waterAlmond Sponge Cake2 eggs1/3 cup (70g) sugar1/4 tsp (1g) salt2/3 cup (70g) ground almonds1 tbsp (10g) flour1/2 tsp (3g) almond extract1 tbsp (14g) butter, meltedWhite Chocolate Almond Crunch2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)1/2 cup (50g) almonds, chopped1/4 cup (60g) dried apricots3.5 oz (100g) white chocolate2 tbsp (30g) whipping creamCaramelized White Chocolate Mousse8 oz (230g) white chocolate, cut in small pieces2/3 cup (160g) whipping cream1 1/2 cup (360g) whipping cream (35% fat), chilled2 tsp (8g) gelatin powder3 tbsp (45 ml) cold waterWhite Chocolate Decoration2.5 oz (70g) white chocolate1 oz (30g) white chocolate, for temperingedible gold paintBackground music: me:FACEBOOK: