Raspberry and white chocolate fudge cake

This recipe is perfect for a birthday, valentine’s day or for any other day that you just want to treat yourself with some deliciousness!

Ingrediënts

  • 150 grams of Spritz cookies (or any other butter cookie)Foodpost_raspberry
  • 50 grams of butter
  • 1 can of condensed milk
  • 100 grams of frozen raspberries
  • 100 grams of fresh raspberries
  • 500 grams of white chocolate
  • baking tin (for example 20x20cm)
  • baking paper
  • little sauce pan
  • bowl

Instructions

  1. Crush all the cookies. Melt the butter in a little sauce pan. When the butter is completely melted, add the cookie crumble and mix it together.
  2. Put baking paper in your baking tin and put the cookie mixture in the tin. Spread the cookie mixture evenly with a spoon and put it in the fridge.
  3. Melt the chocolate au bain marie. When it is melted, add the condensed milk and wait for it to be slightly thickened.
  4. Add the frozen raspberries to the chocolate mixture and stir.
  5. Get the baking tin with your cookie mixture out of the fridge. Put the chocolate mixture in to the tin and spread evenly with a spoon.
  6. Top the cake of with some fresh raspberries. Put the cake in the fridge to set for at least 4 hours, but overnight is better.

Enjoy!!

Whole cake (12 pieces) Per piece
Kcal 5377 448
Protein 85g 7g
Carbs 621g 52g
Fat 288g 24g

 

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Posted on May 29, 2017, in Recipes. Bookmark the permalink. Leave a comment.

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