Makes 1
Preparation time: 20 minutes
Baking time: 40-60 minutes
Oven temperature: 160ºC

• 190g butter
• 250ml milk
• 375ml (315g) castor sugar
• 5ml vanilla essence
• 150g white chocolate, chopped
• 2 eggs
• 500ml (240g) cake flour
• 7,5ml baking powder
• 200ml fresh or frozen raspberries

WHITE CHOCOLATE GANACHE

• 100g white chocolate
• 100ml cream

1 Preheat the oven. Grease a round cake tin and line the bottom with greased baking paper.
2 Place the butter, milk, castor sugar, vanilla essence and chocolate in a small saucepan and heat over a low heat. Stir until smooth and leave aside to cool.
3 Add the eggs and beat until mixed. Sift the cake flour and baking powder into a mixing bowl, add the chocolate mixture and beat until smooth. Fold in the raspberries. Pour the batter into the cake tin and bake for about an hour or until done when tested with a skewer.
4 Prepare the ganache: Melt the chocolate and cream, spread over the cooled cake and decorate with chocolate roses.

Words and image: Home magazine