Sunday, 5 September 2010

Rich rum, white chocolate and berry cream cake

This is a lovely recipe that's perfect for afternoon get togethers as it goes perfectly with coffee, or as a super indulgent dessert. They best bit about this recipe is though the cake is only the size of a cheesecake, it is much more filling so it goes further :)

  • 150g Butter
  • 250g Short bread fingers (crushed)
  • 250g White chocolate
  • 300ml Sour cream
  • 2 tbsp Dark rum (You could always leave this out)
  • 300ml Double cream
  • 250g Summer berries (preferably strawberries, blueberries and raspberries)
  1. Line a spring release cheese cake tin (20cm) with greaseproof paper.
  2. Melt 90g of the butter in a pan, once melted remove from the heat and add the crushed shortbread.
  3. Press the shortbread mix into the base of the tin and place in the fridge to chill.
  4. Break up the white chocolate into pieces and place in a small heat proof bowl with the left over butter, then place into a pan of simmering water and gently melt.
  5. Once melted, removed from the pan and mix in the sour cream and rum.
  6. Whip the double cream and carefully and evenly fold into the chocolate mix.
  7. Spoon this evenly over the biscuit base and smooth out the top.
  8. Place back in the fridge for at least 6 hours, but  I always find leaving it overnight creates a lovely thick and creamy texture.
  9. Finally, when ready to serve top the cake with the summer berries.
You can always serve this recipe with single cream or a berry coulis, but I personally find the recipe rich enough to serve alone. If I were you I would make the cake a day in advanced, so that it really gets time to set well and become very thick and creamy in texture. :)

Let me know your opinions or even variations on this recipe :)

Thanks for stopping by
Siobhan xoxo

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