They taste so much better than glaze or fondant! Check out these Chocolate Caramelized White Chocolate Cookies. Ingredients. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). After enrobing, the cake can be served immediately, or refrigerated instead to give the shiny ganache a matte finish. Bake for 10 minutes and then allow to cool completely on a wire rack. These doughnuts are just fantastic with a strong hit of coffee flavour and the sweet and salty creme patisserie (pastry cream) filling. Allow to boil for 5 minutes then remove from heat and stir in the butter. Once cool chill for at least 4 hours before serving. Place the chopped white chocolate into a heat safe bowl and set aside. These chocolate-covered caramelized nuts start with beautifully browned nuts, covered by a crunchy caramelized sugar layer, and then finished with a smooth, bittersweet chocolate shell and a dusting of cocoa powder. Smooth the caramel over the cake and serve. If you love chocolate cake, definitely try my Chocolate Birthday Cake, Peppermint Chocolate Pound Cake, German Chocolate Cake and this Perfect Chocolate Cake. Continue to stir until the sugar has remelted. Total Carbohydrate These nuts have an impressive gourmet taste and make excellent gifts or party snacks. Then a decadent caramelized white chocolate glaze poured over it takes it over the top! Stir the chocolate gently until melted completely. Add the sugar and mix, scraping down the sides of the bowl as needed. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. The chocolate is also added to the batter, so the cake tastes amazing and is rich and moist. And they give a nice little crunch in every cake piece. Pour the hot cream over the white … They have a thin coffee glaze (you can make it thicker if you like) too, because hey, these are coffee doughnuts and I’m not holding back! To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Place the chopped white chocolate into a heat safe bowl and set aside. If the caramel hardens with the addition of the cream, do not worry. 31 %, White Chocolate Raspberry Swirl Cheesecake. Should you perfer another method or recipe, feel free to use it. Pretty on the outside, stunning on the inside: these festive Christmas ornament entremet cakes feature flavors of chocolate and caramel enrobed in a shiny red mirror glaze. In either case, the caramelized white chocolate will add a beautiful golden color and butterscotch-y taste that will complement any cake, from chocolate or vanilla to coconut. Just continue to add the cream and bring the mixture back to a a boil over medium heat. It doesn’t get more heavenly. The leftover ganache can even be chilled and scooped into simple truffles, or re-melted to use as a sauce, … Pre-heat the oven to 375°F Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Pour the hot cream over the white chocolate, swirling the bowl to submerge it and allow to stand for one minute. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. The cake is sprinkled with caramelized flaked almonds, which are seriously addicting! Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. This white chocolate base is smooth and creamy especially using a water bath which encourages the recipes success in preventing cracks and ensuring even baking. Cookie lovers! Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.