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Caramelised White Chocolate Lava Puddings

Caramelised White Chocolate Lava Puddings

by | Apr 24, 2019 | 5 comments

Chocolate fondant, meet your match! Because while we are all fans of you, it’s only because, until now, we had not been introduced to your sexier, rich cousin, the caramelised white chocolate version! And man oh man is this good. You will never go back to the dark chocolate version again! And no it’s not because I have a mild obsession with caramelised white chocolate – which I totally do – I’ve made hot chocolate with it, drizzled it over cakes, and that’s only if I’m not eating is straight as-is. But there’s a reason this pud featured in last month’s Essentials Magazine – because I need to shout the recipe from the roof tops! Btw, from now until December, I’ll be taking over a page of their magazine each month to do a Kate Bakes series so make sure to get the mag each month for a sweet fix!

Unlike conventional lava puddings, this salted caramel version has a nugget of the golden white chocolate inside which takes the guess work out of overbaking them – because there is nothing more disappointing than digging into a lava pudding without the lava! So bake up a batch of these for friends (or just yourself) and put the ‘win’ in winter!

Caremelised White Chocolate Lava Puddings

Makes 6

 

80g cream

150g Natura Sugars Golden Caster Sugar + 20g extra

100g salted butter

4 large eggs, lightly whisked

40g cake flour

 

Caramelized White Chocolate Truffle Filling

200g The Kate Tin White Baking Chocolate, chopped

2 tbsp vegetable oil

55g cream, heated

pinch of sea salt flakes

 

To make the caramelized white chocolate centre’s: arrange the broken up white chocolate on a baking sheet and drizzle with the oil. Place in an oven preheated to 150C for 40-50 minutes, stirring every 10 minutes until it reaches a rich caramel colour. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil until it reaches melted chocolate consistency. Heat the cream to just below boiling point then pour over the caramelized chocolate and stir until smooth. Pour into a shallow container, sprinkle with the salt and allow to set for 1-2 hours. Roll teaspoonfuls of the mixture into truffles. Chill in the refrigerator to set. Prepare 6 dariole moulds by greasing them with a good coating of cooking spray. Set aside. Scald the cream by heating it to just below boiling point. Place 150g of sugar into a pan and heat gently to caramelize. One it reaches a rich golden caramel colour, add the warm cream and swirl gently to combine. Add the butter and swirl to combine then set aside to cool. Preheat the oven to 180 degrees celcius. Once the caramel mixture is cold, gradually whisk in the eggs little by little. Next, add in the remaining sugar and finally whisk in the flour. Fill the prepared dariole moulds halfway with the mixture, insert one of the caramel truffles and top with more pudding mixture so the mould is filled ¾ of the way. Bake in the preheated oven for 7-8 minutes until a deep golden colour and the tops are springy – the pudding should still be a little wobbly in the middle. Remove from the oven and allow to cool for 1 minute before unmoulding. Serve with a scoop of vanilla ice cream or softly whipped cream.

 

 

 

TIP The caramelized white chocolate truffles make a delicious sweet treat on their own – roll them in toasted coconut or crushed up peanut brittle for something special!

Vanilla Shortbread Buttons

Vanilla Shortbread Buttons

by | Jun 28, 2016 | 4 comments

These shortbread cookies are everything a biscuit should be; buttery, crumbly and melt-in-the-mouth which is why they are my go-to biscuit recipe for everything! I have been making these since I was about 10 years old – I cut out the recipe from an old Essentials magazine and stuck it in my recipe scrapbook and it’s been made into literally every kind of shape possible – mainly because I have, probably, the biggest cookie cutter collection in the world! Seriously though,  name a cookie cutter, and I have it. Unicorn – yup. Music note, you bet. Casette tape – yes. Ice cream cone – check. Rugby ball – no… just kidding, of course I have it! Eiffel tower – duh! Told you so. Honestly though, I don’t have a button cookie cutter, but luckily you don’t need one to make these – they’re super easy to make and even more adorable, especially when tied together as a gift –  a gift for your mouth, that is!

Vanilla Shortbread Buttons 

Makes 12-15

 

250g butter, softened

¼ cup (60ml) Natura Sugars Golden Caster Sugar

50g (1/3 cup) corn flour

½ tsp (2.5ml) baking powder

220g (330ml) cake flour

½ tsp (2.5ml) almond extract

 

Preheat the oven to 180˚C. Grease and line two standard baking sheets. Cream the butter in a stand mixer with the sugar until light and fluffy. Add the corn starch, baking powder, cake flour and almond extract to form a soft dough – add a little more flour if necessary. Cover and refrigerate the dough for 30 minutes. Roll out to ½ cm thick and cut out 5cm circles using a cookie cutter. Using a plain tip icing nozzle or wooden skewer, make two holes in the ‘buttons’ then place on the prepared baking sheets. Refrigerate for another 30 minutes before baking in the preheated oven for 10-15 minutes until golden. Allow to cool thoroughly. Sandwich the cookies together with caramelised white chocolate, if desired.

 

 

Recipe and Photographs originally featured in Food and Home Entertaining Magazine

Crazy Caramelised White Hot Chocolate

Crazy Caramelised White Hot Chocolate

by | May 18, 2016 | 0 comments

By now, you’ve probably seen the whole ‘freakshake’ trend – maybe you’ve even knocked back a few of them! You know, those milkshakes piled with every chocolate, biscuit and sugary sauce possible (it’s basically a meal on top of a milkshake). In fact they’re so decadent they kinda make my creations look healthy *round of applause* because THAT is difficult to do!  Well, challenge accepted, Freakshake people! I give you…. the crazy hot chocolate! It’s basically a freakshake for winter and this one is made with decadent caramelised white chocolate then topped with whipped cream and more caramelised chocolate. Man, is this gooooooood! I’m actually going to stop typing now because you’re probably not even reading this anymore because you’re already rushing to the kitchen…

Crazy Caramelised White Hot Chocolate

Serves 2

 

100g The Kate Tin White Baking Chocolate, chopped

1 tbsp oil

1L hot milk

1 tsp vanilla extract

pinch of salt

Whipped cream and chocolate shavings, to serve

 

Preheat the oven to 150 degrees celcius. Place the chocolate on a baking tray and drizzle with the oil. Bake in the preheated oven, stirring every 5-10 minutes for 50 minutes or until golden brown. If it’s crumbly, simply drizzle in a little more oil and continue working it. If there are a few lumps, blend until smooth. Set aside a few spoonfuls of caramel chocolate for decorating. Heat the milk until just below boiling point, add the vanilla, salt and pour over the melted caramelised white chocolate. Whisk until combined then pour into mugs, top with whipped cream, chocolate shavings and drizzle with extra caramelised white chocolate.

 

 

 

 

TIP A spoonful of Horlicks powder whisked into the hot milk would also be delicious!

Quadruple Chocolate Melt ‘n Mix Cake

Quadruple Chocolate Melt ‘n Mix Cake

by | May 5, 2015 | 0 comments

A melt ‘n mix white chocolate cake sandwiched together with whipped dark chocolate ganache and drizzled with THREE kinds of chocolate sauce. Why? Because I can. And because 4 types of chocolate exist and I couldn’t choose my favourite (it’s like choosing a favourite child!) so I used them all. And because it’s International No Diet Day. Yes, I know every day on TheKateTin is no diet day…

I once heard a dietician say (bet you NEVER thought I’d be quoting a dietician – ha!) that if you’re going to cheat while on a diet, then do it properly! Half cheating just results in more cheating. But don’t fear, there is no half cheating with this cake. I didn’t call it a quadruple (bypass?) cake for nothing!
 
The melt ‘n mix white chocolate sponge is a revelation – it’s so delicious and tastes just like a milky bar. YUUUUM! It’s quite sweet so I balanced it out with a whipped dark chocolate ganache so there’s a bit of bitterness. But all that balance kinda jumped out the window when I got to the top of the cake and decided to go all Jackson Pollock on it with white, milk and caramel chocolate. Oh well. My intentions were good! Does that count?
 
As for those of you who are feeling any sort of guilt at eating said cake? I’ll leave you with this sweet quote from Jeanne Ray:
 
“A slice of cake never made anyone fat. You don’t eat the WHOLE cake… You have a slice and what it reminds you of is someplace that’s safe, uncomplicated, without stress. A cake is a party, a birthday, a wedding. A cake is what is served on the happiest days of your life”

Quadruple Chocolate Cake

Serves 12

 

Melt ‘n Mix White chocolate cake

185g butter

1 cup (250ml) milk

1 cup (250ml) castor sugar

150g The Kate Tin White Baking Chocolate, chopped

2 cups (500ml) cake flour

1 ½ tsp baking powder

2 large eggs

 

Whipped ganache

100ml cream

200g The Kate Tin Dark Baking Chocolate, chopped

50g The Kate Tin Milk Baking Chocolate, melted

50g The Kate Tin White Baking Chocolate, melted

50g caramelized white chocolate, melted (see TIP)

 

Preheat the oven to 160C. Grease and line 2 x 15cm cake tins. For the cake, combine the butter, milk, sugar and chocolate in a saucepan and melt over low heat. In a separate bowl, mix the cake flour and baking powder. Add the chocolate mix to the dry ingredients and whisk well, then whisk in the eggs. Divide the batter between the two cake tins and bake in the preheated oven for 40-45 minutes or until golden and springy to the touch. A skewer inserted into the middle should come out clean. Turn the cake out of the tins and allow to cool completely, then slice each cake in half horizontally. For the whipped ganache, heat the cream until boiling then pour over the chopped chocolate. Allow to stand for a few minutes then stir until melted. Allow to set completely then using a hand mixer, whip the ganache until light and fluffy (careful not to overwhip or it will split!) Assemble the cake by layering the white chocolate cake alternately with whipped chocolate ganache. Decorate the cake by drizzling with the 3 different types of chocolate.

 

 

 

TIP To make the caramelized white chocolate, place broken up good-quality white chocolate on a baking sheet and drizzle with 1 tbsp vegetable or canola oil. Place in an oven preheated to 150C for 1 hour, stirring every 10 minutes until a rich caramel colour is achieved. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil.