White chocolate cake with Thermomix

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6 June, 2019

White chocolate cake with Thermomix

A cake is a dessert so tempting that few dare to refuse to taste that pleasure and if the cake is today’s white chocolate cake the triumph is assured.

White chocolate cake with Thermomix

This recipe shows a variable as tempting as it is delicious, it is White Chocolate Cake with Thermomix.

White chocolate cake with Thermomix

Category Desserts

Ingredients

1 package of Mary cookies
100 grams of melted butter
120 grams of sugar
200 grams of white chocolate in pieces
500 grams of cream (preferably at room temperature)
250 grams of milk (preferably at room temperature)
250 grams of cream cheese (Philadelphia type preferably at room temperature)
1 packet of curd (approx 48 grs.)
To decorate:
200 grams of chocolate or caramel syrup (whichever is your preference or you can use the two dividing the amount
Chocolate chips or grated or pieces of white chocolate (to decorate)

Instructions

Preheat the oven to 180 ° C. Place the whole packet of cookies in the glass of the thermomix crush. Schedule 5 seconds / speed 10
Then pour the 100 grams of melted butter and mix. Program 15 seconds / speed spoon
In a removable mold or suitable for pies pour the preparation of cookies and butter and spread until covering the whole mold, you can do this procedure with your hands or with a spatula, the layer of cookies should be about 0.5 cm thick. Bake for 10 minutes at 150 ° C and let stand.
Now proceed to crush the white chocolate in the thermomix (previously washed and well dried). Pour 200 grams of chocolate and program. 5 seconds / speed 10
Then add 250 ml of milk, 500 grams of cream and 150 grams of sugar. Program 5 minutes / Temperature 100 ° / Speed 2.5
Then add 250 grams of cream cheese and mix again. Program 5 minutes / Temperature 100 ° / Speed 2.5
In the mold that previously made the base of Mary cookies, place a thin layer of the syrup of your choice and let cool. Then proceed to pour the white chocolate mixture into the mold very gently and to the top of the mold.
Refrigerate at least 3 hours before decorating with the syrup of your choice. For best result let stand in the refrigerator for 12 hours.
To decorate make subtle strokes with chocolate syrup or caramel (or both), for a marbling effect gently slide a spatula over the surface. If you wish, spread the chocolate chips also on the cake. Another option to decorate can be chocolate zest.

Amount Per Serving:
Calories		1804.54 kcal
% Daily Value*
Total Fat 130.69 g		200%
	Saturated Fat 76.73 g	380%
	Trans Fat 0.82 g
Cholesterol 372.04 mg		124%
Sodium 690.08 mg		28.8%
Total Carbohydrate 152.06 g		50.7%
	Dietary Fiber 0.1 g	0%
	Sugars 98.66 g
Protein 17.58 g