SamuelT
03-25-2010, 03:18 PM
Hi all,
I've been making a chocolate nemesis cake for a few years now, and it always goes down very well. Today, a friend asked me if I could make him one for a birthday, but instead of using the usual dark chocolate, he wanted to know if it is possible to use white chocolate.
Now, I know that white chocolate is somewhat different to its darker sibling and am worried that the cake might turn out a bit of a disaster. As I understand white chocolate has a higher sugar and fat content than dark and I'm thinking this might effect how the cake turns out.
Can anyone advise if they think this is possible, and if not if there's a similar mega-white chocolatey cake recipe that mighr rival the nemesis.
FYI - my recipe for the normal cake is:
675g dark chocolate (70% cocoa)
450g unsalted butter
10 eggs
675g caster sugar
METHOD
Preheat oven to 160 degrees C. Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool. Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume. Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven.
Thanks in advance,
SamuelT
I've been making a chocolate nemesis cake for a few years now, and it always goes down very well. Today, a friend asked me if I could make him one for a birthday, but instead of using the usual dark chocolate, he wanted to know if it is possible to use white chocolate.
Now, I know that white chocolate is somewhat different to its darker sibling and am worried that the cake might turn out a bit of a disaster. As I understand white chocolate has a higher sugar and fat content than dark and I'm thinking this might effect how the cake turns out.
Can anyone advise if they think this is possible, and if not if there's a similar mega-white chocolatey cake recipe that mighr rival the nemesis.
FYI - my recipe for the normal cake is:
675g dark chocolate (70% cocoa)
450g unsalted butter
10 eggs
675g caster sugar
METHOD
Preheat oven to 160 degrees C. Line a 27cm spring form pan with foil. Place the chocolate and butter in bowl over a saucepan of simmering water until melted. Remove from the heat and allow to cool. Place eggs and sugar in a large bowl and beat with an electric beater for five minutes until thickened. Fold the cooled chocolate mixture into egg mixture stirring until well combined and reduced in volume. Pour into the prepared pan, then place in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake in the over for one hour. Turn off the oven and leave to cool completely in the oven.
Thanks in advance,
SamuelT