Ingredients Jump to Instructions ↓

  1. 125g butter, chopped

  2. 1/2 cup caster sugar

  3. 1/4 cup milk

  4. 250g white chocolate, chopped

  5. 2 eggs

  6. 3/4 cup plain flour

  7. 3/4 cup self-raising flour

  8. 1 cup frozen raspberries

  9. icing sugar mixture, to serve

  10. White chocolate sauce

  11. 180g white chocolate, chopped

  12. 1/2 cup pure cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.

  2. Place butter, sugar, milk and half the white chocolate in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until smooth. Transfer to a bowl. Set aside for 10 minutes.

  3. Whisk eggs and flours into chocolate mixture until just combined. Fold in raspberries and remaining chocolate. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).

  4. Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%), stirring halfway, for 1 minute or until smooth.

  5. Cut into squares. Dust with icing sugar. Serve with sauce.


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