• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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White Chocolate Poundcake with Caramel Drizzle

My cousin Sarah just graduated from high school. I wish I could have given her I proper graduation gift, but in commemoration of the beautiful white gowns they wear to their ceremony, I made her a white chocolate cake. Studded with white chocolate and topped with a caramel drizzle, this poundcake is a winner: and will mail well (if you’re looking to send a gift)!

White Chocolate Poundcake with Caramel Drizzle.
Makes 12 small cakes (or about 16-18 cupcakes)
Leftover Potential: If you’re looking for an easy item to mail, like I was, poundcake fits the bill. Glazing it helps it stay moist, but even without it the dense cake will survive the trip relatively well.

1 1/2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup flour
1 cup white chocolate chunks
2 sticks unsalted butter, room temperature
1 2/3 cup sugar
5 eggs
2 tsp vanilla

1/2 cup sugar
1/4 cup water
1 Tbsp butter
2 tsp heavy cream

white chocolate, melted, as needed for drizzling

1. Sift together the flour, baking powder, and salt. Set aside. In a small bowl, toss together the flour and white chocolate (this will keep the chips suspended in, rather than sinking in the batter).
2. Cream the butter and sugar at medium speed using an electric mixer, hand mixer, or by hand. Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
3. Add the flour mixture slowly, mixing just to incorporate. Gently fold in the flour and white chocolate.
4. Scoop the mixture into lined and greased baking cups (or greased muffin pan for cupcakes). Bake in a preheated 325 degree oven until a tester inserted into the middle comes out clean. Allow to cool completely.
5. In a small saucepot, combine the sugar and the water. Stir until the mixture comes to a boil. Use a pastry brush and water to brush down the sides of the pot (washing away any pieces of sugar that cling to the sides of the pot, as this could crystallize the whole mixture). Cook to desired caramel color (4-5 minutes).
6. Remove from the heat, add the butter and cream. The mixture will bubble and steam, but mix it completely to combine. Drizzle the finished caramel over the cooled cupcakes. Allow to cool. Finish with a drizzle of melted white chocolate.


2 Responses

  1. You’ve made a dense, hearty cake look so delicate and elegant! Champagne and strawberries seem like a perfect way to wash it down. Thank you for the recipe!

    Where can I get the ornamental paper that I see you use and are so often used on single serving desserts?


  2. […] and layer. Either thoroughly chill the finished cakes prior to slicing, or use a simpler cake (try this pound cake minus the white chocolate, with 2 cups coconut folded into the finished batter).- 1 cup unsalted […]

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