White chocolate, condensed milk and raspberry cakes
- Vegetarian
- Energy Kcal 566
- Carbohydrates g 67.3
- of which sugars g 49.7
- Protein g 10.4
- Fats g 28.4
- of which saturated fat g 15.69
- Fiber g 4.1
- Cholesterol mg 164
- Sodium mg 118
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 18 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're in the mood for a tasty treat, this French-inspired dessert is a must-try. Seriously good stuff. Imagine the joy of biting into a mini cake with a molten, gooey center. These white chocolate raspberry cupcakes aren't your everyday muffins. They're way way better. Inside, you’ll find a luxurious white chocolate core that melts into a fresh raspberry coulis. The combination of the sweetness of white chocolate with the tartness of raspberries creates a balanced mix that's both fancy and approachable for anyone who loves a soft cake with a melted middle. I gotta say, in France, some folks add a hint of lemon to the white chocolate, but here, it’s all about the perfect match of a golden cake with a slightly sharp fruit sauce. The French are experts at playing with contrasts—soft cake exterior, melty filling inside, and a cool, fruity layer on the bottom.
And here's the thing, what’s really exciting is how these white chocolate raspberry muffins can surprise your guests. When they slice into the cake, they’ll discover that tender, flowing center—pretty simple but so impressive—making for a special moment, especially if you’re aiming for an elegant end to a meal or just want to impress a little. For those who enjoy variety, consider trying a version with white chocolate and lemon or even a dark chocolate cake with a white chocolate raspberry filling. It's all about getting the flavors just right—sweet but not overly so, a touch of tanginess, and a consistently soft texture. And look, these cakes pair wonderfully with coffee or after a light lunch, and the raspberry coulis at the bottom ensures every bite remains fresh. If you’re feeling adventurous, you might even swirl the coulis into the batter for a white chocolate raspberry swirl effect. No matter your approach, you’ll end up with a dessert that’s simple yet elegant: soft cake, melted white chocolate, and that bright raspberry zing. It’s a really really good way to finish a meal or surprise someone who thinks they’ve tasted every white chocolate raspberry recipe out there.
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INGREDIENTS
- White chocolate 3.5 oz (100 g)
- Condensed milk ½ cup (150 g)
- Eggs 2 - medium
- Butter 5 tbsp (70 g)
- Sugar 4 tsp (20 g)
- Type 00 flour 5 tbsp (40 g)
- Cornstarch 5 tbsp (40 g)
- For the raspberry coulis
- Raspberries 1.6 cups (200 g)
- Sugar 2 spoonfuls
How to prepare White chocolate, condensed milk and raspberry cakes
To prepare the white chocolate, condensed milk, and raspberry cakes, start by roughly chopping the white chocolate 1, place it in a bowl, add the condensed milk 2, and melt them in the microwave (or in a bain-marie, ensuring the water in the pan doesn’t touch the bottom of the pan where you'll melt the chocolate and condensed milk). In a separate bowl, combine the eggs with the sugar 3;
briefly whisk them together 4 then add the cooled melted white chocolate mixture 5 along with the cooled melted butter 6.
Then sift the flour and cornstarch and add them to the mixture obtained (7-8). Butter and flour 4 disposable aluminum molds 9.
Pour the mixture up to ¾ of the mold 10 and insert a raspberry in the center 11. Bake the cakes in a preheated static oven at 375°F for about 10 minutes (340°F for 5-6 minutes for a convection oven, turning the tray halfway through baking). Once cooked, remove from the oven 12.
While the cakes are baking, prepare the accompanying raspberry coulis: in a blender, pour the fresh raspberries (leave some aside for decoration) and the powdered sugar 13; blend everything to obtain a smooth puree, filter it with a fine mesh sieve 14 to remove any seeds or lumps. Then halve the raspberries you left whole, for decoration 15.
Distribute the coulis in a thin layer on a serving plate 16, unmold the white chocolate, condensed milk, and raspberry cakes and turn them over onto the coulis 17, decorate them with fresh raspberries and serve!