White chocolate cake with Thermomix

(4 votes, average: 3.50 out of 5)

20 June, 2022

White chocolate cake with Thermomix

A cake is such a tempting dessert that few dare to refuse to try that pleasure and if the cake is today’s white chocolate cake, victory is assured… This recipe calls for chocolate

This recipe shows a variable as tempting as it is delicious, it is Tarta de chocolate white with Thermomix.

White chocolate cake with Thermomix

People

Cooking time:

50 minutes

Total Time

50 minutes

Kitchen

Spanish

Category:

desserts with thermomix

White chocolate cake ingredients with Thermomix

1 package of Maria 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 ml of milk (preferably at room temperature)
250 grams of cream cheese (Philadelphia type preferably at room temperature)
1 sachet of curd (approx. 48 grams)

To decorate:

200ml chocolate or caramel syrup (whichever you prefer or you can use both by dividing the amount
Chocolate shavings or zest or pieces of white chocolate (for decoration)

Preparation of white chocolate cake with Thermomix

Preheat oven to 180°C.
Place the entire package of cookies in the glass of the thermomix crush. Schedule.
5 seconds / speed 10
Then pour in the 100 grams of melted butter and mix. Schedule
15 seconds / bucket speed
In a removable mold or suitable for cakes, pour the biscuit and butter preparation and spread until the entire mold is covered, you can do this procedure with your hands or with a spatula, the biscuit layer should be approximately 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 the 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. Schedule
5 minutes / Temperature 100°/ Speed 2.5
Then add 250 grams of cream cheese and mix again. Schedule
5 minutes / Temperature 100°/ Speed 2.5
In the mold that previously made the Maria biscuit base, 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 up to the top of the mold.
Refrigerate at least 3 hours before decorating with the syrup of your choice. For best results leave rest in the fridge for 12 hours.
To decorate, make subtle strokes with the chocolate or caramel syrup (or both), for a marbled effect gently slide a spatula over the surface. If you wish, sprinkle the chocolate chips on the cake as well.
Another option to decorate can be grated chocolate.