Ruby chocolate adds berry-white chocolate flavour without weighing down the sponge, so that you are left with light-as-air, flop-proof cakes.
Main ingredients
- Dairy
Ingredients
Method
Ingredients
- 120ml full cream milk
- 150g butter, chopped
- 5ml vanilla
- pinch of salt
- 100g ruby chocolate (alternatively, substitute with white chocolate)
- 120g caster sugar
- 2 free-range large eggs
- Pink food colouring – to your preference
- 180g self-raising flour
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Method
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1Preheat the oven to 180°C/160°C fan/gas mark 4.
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2Grease a Le Creuset Bakeware 6-Cup Heart Tray.
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3Scald the milk with the butter, vanilla, and salt in a le Creuset medium-sized pan. Remove from the heat, add the chocolate, and stir until melted.
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4Using an electric beater, whisk the caster sugar and eggs until pale and thick; this will take about 5 minutes.
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5Gradually whisk into the pale egg mixture, constantly whisking not to cook the eggs. Once combined, add food colouring to your preference. Next, sift in the flour and fold into the mixture.
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6Fill the cups of the greased tray two-thirds of the way. Bake for 15 – 17 minutes.
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7Remove from the oven and cool in the tray for 10 minutes before turning out onto a cooling rack and allowing to cool completely. Repeat with the remaining mixture.
