200 milliliters liquid whipping cream, for whipping (for the ganache)
200 grams white chocolate, (for the ganache)
Preparation
0 mins
0 mins
Low
Preheat the oven to 170ºC with top and bottom heat.
We pour water, butter, and pre-chopped chocolate into a saucepan and heat it over low flame. We stir continuously with a whisk until it melts. Remove from heat and set aside to cool slightly.
We line the mold with parchment paper so that it rises evenly and can be removed more easily. We take a bowl and lightly beat the eggs, gradually adding them to the slightly cooled mixture. Next, we add the sugar until fully integrated. Finally, we add the flour until we obtain a smooth batter. We pour the batter into the mold and place it in the oven; I baked it for 1 hour and 25 minutes, and the mold was 26 cm.
WHITE CHOCOLATE GANACHE
We heat the cream in a saucepan, and when it starts to boil, we remove it from the heat and add the chocolate in pieces. We stir continuously until the chocolate is completely melted. We let it rest for about 15 minutes at room temperature and then put it in the refrigerator for at least 1 hour to cool enough to whip it. We place it in a bowl that was previously cooled in the freezer and whip it until it forms peaks.
We cut the cake in half, fill it with ganache, and place the top half back on.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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