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Gooey Caramel White Chocolate Cake

  • 225 grams White Chocolate Chips
  • 115 gram Salted butter
  • 70 grams sugar raw
  • 2 level teaspoons vanilla essence
  • 155 gram plain flour
  • 2 eggs
  • 180 gram Cadbury Caramello Chocolate Block, Broken into pieces
  • Tub of Wicked Caramel Dipping Sauce

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Recipe's preparation

  1. Add to bowl white chocolate chips and butter melt 3mins/50/speed1 repeat 1min/50/speed1 if necessary until smooth and put aside

  2. In a clean bowl insert butterfly whisk add eggs sugar and vanilla essence mix 4min/speed4 remove butterfly whisk

  3. Add white chocolate/butter mix to bowl mix 10 secs/speed 2

  4. Add plain flour to bowl and mix 30 secs/speed 3

  5. Pour half of the batter into a greased cake tin and spread over caramello pieces and pour over rest of batter.

  6. Drizzle over caramel sauce and swirl with toothpick or skewer.

  7. Place in moderate oven and bake for 30 minutes.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Gooey Caramel White Chocolate Cake



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