I must confess I usually have no idea what I am going to cook when I go shopping for groceries. I just buy things that look good, things I want to try, and sometimes things I have no idea what to do with. I guess you could just say I go ingredient collecting. One day when I was out collecting I came home with big chunk of Callebaut White Chocolate. Another day I picked up a bottle of limoncello. They both ended up in the pantry with all the other special ingredients. They were both waiting for me to make them into this sweet little cake. That tasted so good! White chocolate and lemon are two flavors that go so well with each other.The sweetness of the white chocolate really tames the tartness of the lemon. But, you hardly ever see them used together. I think this recipe might just change that. Try my recipe and let me know what you think. White Chocolate Limoncello Cake with Limoncello Whipped Cream
3 oz white chocolate, chopped
2 tbs butter
3 tbs limoncello
1/2 cup of all-purpose flour
1/4 tsp salt
3 eggs, at room temperature
1/3 cup of sugar
In a Pyrex or metal bowl set over a pan of simmering water melt the chocolate and butter. When melted stir in the limoncello and remove from the heat. Let this cool. Preheat the oven to 350 degrees. Then sift together the flour and the salt. Then stir into the melted chocolate. In the bowl of a mixer add the eggs and the sugar. Beat until the mixture is pale and fluffy. A ribbon should form when the beaters are lifted. This will take about 5 minutes. Then with a rubber spatula fold egg mixture into the chocolate. Then pour into four 4 inch ramekins and place in the preheated oven. Bake for 17-20 minutes or until a tester comes out clean. Allow the cakes to cool. For the Limoncello Whipped Cream: 1 cup whipping cream, chilled 2 tbs powdered sugar 1 tbs limoncello In a mixer beat until fluffy. Serve the whip cream top cakes with fresh berries.
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