White Chocolate And Raspberry Mud Cake - cooking recipe

Ingredients

1 cup butter, chopped
4.5 oz white chocolate, chopped
1/3 cup granulated sugar
3/4 cup milk
1/4 cup all-purpose flour
1 cup self-rising flour
3 None eggs, lightly beaten
10.5 oz frozen raspberries, 2 oz reserved and thawed
None None White Chocolate Ganache
8 oz white chocolate, chopped
1/2 cup heavy cream
1/2 cup toasted hazelnuts, chopped, to serve

Preparation

Preheat oven to 350\u00b0F. Grease and line an 8 inch round cake pan with 2 layers of parchment paper.
Combine butter, chocolate, sugar and milk in a large saucepan over low heat. Stir until melted and combined. Let cool for 15 mins then mix in flour and eggs. Fold in raspberries. Transfer to prepared pan and bake for 1 hour 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the white chocolate ganache, melt chocolate and cream in a small saucepan. Transfer to a bowl and chill, stirring occasionally, for 30 mins, or until thick. Whip for 30 seconds, or until creamy. Spread over cake then sprinkle with nuts and reserved raspberries.