This white chocolate cake is divine and a must for all chocolate lovers. You'll need to be a little careful with the baking time as every oven is different. It's best not to leave it in too long as the cake should be as moist as possible. Not only is this cake wonderfully moist, but it can be whipped up in a flash.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 20 cm in diameter), greased
How it's done
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Add the sugar and eggs to the melted chocolate, mix in. Combine the flour and pistachios, mix into the batter. Transfer to the prepared tin.
Approx. 20 mins. in an oven preheated to 200°C (convection). Remove, sprinkle with the pistachios and fleur de sel. Allow the cake to cool slightly, remove the tin frame, leave to cool completely on a rack.
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