White Chocolate Heartbreakers

Name: White Chocolate Heartbreakers
Yield: Makes 12 heart-shaped cakes
Ingredients: 100 g ground almonds; 80 ml raspberry purée (if you make it at home, purée 125g of raspberries and pass them through a sieve to get rid of the seeds), at room temperature; 3 large eggs, beaten; 80 g good quality white chocolate; A pinch of salt; 100 g self-raising flour, sifted; 1 tsp vanilla extract; 400 g Valrhona Ivoire chips or Green & Black’s white chocolate, broken into small pieces; 100 g softened unsalted butter, diced

Preparation info

Makes
12
heart-shaped cakes

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

These delightful cakes came about when one of my Twitter friends, The Gentleman Baker, suggested making a white chocolate version of a classic melt-in-the-middle chocolate fondant pudding. We collaborated and re-invented the recipe. You can substitute the white chocolate for dark chocolate and try different flavours for the liquid centre, such as the saffron and cardamom ganache in the White Chocolate Mousse.