Lemon and White Chocolate Slices

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These blondie style slices use creamy Dr. Oetker Fine Cooks' White Chocolate as a drizzled decoration.

9 slices

Easy 40 Minutes iconglutenfrei26x26png Gluten Free

Ingredients

Ingredients

For the recipe  Lemon and White Chocolate Slices

For the Slices:

300 g Dr. Oetker 26% White Chocolate
75 g Lightly Salted Butter (3 oz)
75 g Caster Sugar (3 oz)
75 g Gluten Free Plain Flour (3 oz)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
75 g Ground Almonds (3 oz)
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
about 2 Medium Eggs

preparation

Preparation

Lemon and White Chocolate Slices

Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line an 18cm (7 inch) square cake tin. Break 100g (3 ½ oz) White Chocolate into pieces and place in a heatproof bowl with the butter. Put the bowl over a saucepan of gently simmering water. Leave to melt then remove from the water and cool for 10 minutes.

Step 2: Using a large sharp knife, cut 175g White Chocolate (6oz) into small chunks. Beat the eggs and sugar into the melted Chocolate. Sieve the flour and Baking Powder on top, add the ground almonds and Lemon Extract, and carefully fold into the mixture along with the White Chocolate pieces until well combined.

Step 3: Transfer to the prepared tin and smooth over the top. Bake in the oven for 25 minutes until risen, lightly golden and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin - the cake will sink slightly on cooling. Remove from the tin, and wrap and store for 24 hours to allow the texture to develop before serving.

Step 4: To serve, cut into 12 equal portions. Melt the remaining Chocolate as above and spoon into a small piping bag fitted with a fine plain nozzle. Drizzle White Chocolate over each piece and leave to set for a few minutes before serving.

Nutritional Information for the recipe Lemon and White Chocolate Slices

Per Serving Per 100 g / ml
Energy 1624 kJ
388 kcal
2026 kJ
484 kcal
Fat 25.04 g 31.30 g
Carbohydrate 33.83 g 42.29 g
Protein 6.64 g 8.30 g

preparation

Preparation

Lemon and White Chocolate Slices

Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Grease and line an 18cm (7 inch) square cake tin. Break 100g (3 ½ oz) White Chocolate into pieces and place in a heatproof bowl with the butter. Put the bowl over a saucepan of gently simmering water. Leave to melt then remove from the water and cool for 10 minutes.

Step 2: Using a large sharp knife, cut 175g White Chocolate (6oz) into small chunks. Beat the eggs and sugar into the melted Chocolate. Sieve the flour and Baking Powder on top, add the ground almonds and Lemon Extract, and carefully fold into the mixture along with the White Chocolate pieces until well combined.

Step 3: Transfer to the prepared tin and smooth over the top. Bake in the oven for 25 minutes until risen, lightly golden and lightly crusty on top – the mixture should be slightly soft underneath. Leave to cool completely in the tin - the cake will sink slightly on cooling. Remove from the tin, and wrap and store for 24 hours to allow the texture to develop before serving.

Step 4: To serve, cut into 12 equal portions. Melt the remaining Chocolate as above and spoon into a small piping bag fitted with a fine plain nozzle. Drizzle White Chocolate over each piece and leave to set for a few minutes before serving.

Nutritional Information for the recipe Lemon and White Chocolate Slices

Per Serving Per 100 g / ml
Energy 1624 kJ
388 kcal
2026 kJ
484 kcal
Fat 25.04 g 31.30 g
Carbohydrate 33.83 g 42.29 g
Protein 6.64 g 8.30 g
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