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This gluten-free white chocolate cake is a must-try, in my humble opinion. Filled with finely chopped almonds and a perfect little twist of licorice.<\/span><\/em><\/p>\n 150 g\u00a0almonds To decorate: Finely chop the almonds in a mini chopper. Melt the butter in a small saucepan. Chop the white chocolate. Remove the pan from the heat and add the white chocolate. Stir until the white chocolate has melted. \u00a0Smelt sm\u00f8rret i en gryde. Cool slightly off. In a bowl whisk together eggs, sugar and licorice powder until light and fluffy. Add the white chocolate mixture a little at a time while stirring. Finally fold in the finely chopped almonds. Pour the batter into a cake tin (22 cm) lined with parchment paper. Bake the cake in the middle of the oven at 180 degrees Celsius for about 35 minutes. \u00a0Cool down the cake in the tin and let in rest covered with cling film in the refrigerator over night or for at least 5 hours. This gluten-free white chocolate cake is a must-try, in my humble opinion. Filled with finely chopped almonds and a perfect little twist of licorice. White chocolate cake with licorice and almonds 10\u00a0servings 150 g\u00a0almonds 150 g butter 200 g white chocolate, I used Waina 35% from Valrhona 3 eggs 120 g\u00a0sugar 1 \u00bd tbsp licorice…<\/p>\n White chocolate cake with licorice and almonds
\n<\/strong>10\u00a0servings<\/div>\n\n
\n150 g butter
\n200 g white chocolate, I used Waina 35% from Valrhona
\n3 eggs
\n120 g\u00a0sugar
\n1 \u00bd tbsp licorice powder<\/p>\n
\nIcing sugar
\nFresh berries<\/p>\n
\nWhen serving: Dust the cake with icing sugar and decorate with fresh berries.<\/p>\n<\/div>\n![\"Processed](\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/IMG_5395-1024x1024.jpg\")
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