white chocolate

White Chocolate, Chili and Liquorice Truffles

~ Ann & Chris Demant ~ Leave a comment

Truffles is one of my favorite christmas treats and I make them in several different variations each year.

This version is with home grown dried chilies from my parents garden and the chocolate is of cause Amedei Toscano White which is my favorite chocolate brand and never use anything else. It is bit more expensive than other chocolate brands but I promise that it all worth it!! Having guest over, they alway get an extra big smile on their lips when I bring a small bowl of these delicious and creamy chocolate chip to the table. If you ever get the change to taste it, I will highly recommend that you use the extra few $ and buy this brand instead of your usual choice.

 

Ingredients (40 truffles)

10 oz. white chocolate chips (I prefer Amedei)

4 oz. heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

 

Melt the chocolate in a heat prof bowl over a pan of simmering water. Remove form heat when chocolate is melted.

Add orange zest and cream to a frying pan and bring to a boil. Pour 1/3 of the hot cream into the melted chocolate and stir to combine. Add the remaining cream and chili flakes and stir until evenly combined.

Leave the truffle mixture to cool in the fridge for at least 4-5 hours or preferably over night.

Use a teaspoon to make 30 small pieces (1/2 oz. each) and use your hands to roll it into balls. Fridge again.

Place the liquorice powder in a small bowl and remove the truffles from the fridge just before serving. Toss gently in liquorice powder and serve 🙂

Chili and Liquorice Truffles 1_Fotor_Collage

Chili and Liquorice Truffles 5

Bon Appétit!

 

Ingredients (30 truffles)

280 g white chocolate chips (I prefer Amedei)

113 g heavy cream

1 large orange, zest

1-2 tsp. dried chili flakes

2 tbsp. liquorice powder

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Our Growing Edge: Chili and Liquorice Caramel Truffles

~ Ann & Chris Demant ~ 2 Comments

Last month we were invited to participate in Our Growing Edge which is a monthly blogging event where bloggers from all over the world add recipes or ideas that new to them. The event is hosted by Leah from Melbourne who has the blog Sharing the Food We Love – take a look at her site and be inspired 🙂

This month we have decided to participate with these delicious truffles as it is out first attempt to make, but definitely not the last 🙂

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Yesterday we blogged about the most amazing sea salt caramel truffles that we have ever tasted – and made. The combination of the sweet and soft caramel, the sea salt and the powerful Amedei chocolate 🙂

During the process with the sea salt caramels, I came to think of our passion for chili (actually I prepared dinner, touched a chili and rubbed my eye) and decided that I would try a more spicy version with chili and liquorice and they turned out to be the most wonderful combination of flavors that we wish for everyone to try 🙂

The basics is the same as for the sea salt caramels, so it is only the sprinkling and chocolate that differs. If you want to make these delicious petit fours, I’ll recommend that you choose a good quality chocolate like Valrhona or Amedei as we used here, but a cheaper but still good brand is also okay.

Hope that you and your family will enjoy the caramel truffles just as much as we have done 🙂

Chili:liquorice Caramel 12Ingredients (70 caramels)

1 cup sugar

1 cup light corn syrup

1 stick butter

1 cup heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

10 oz. white quality chocolate (70%), I prefer Amedei Toscano White

In a heavy saucepan over medium-low heat, combine the sugar, corn syrup, butter and 1/2 cup of the cream. Bring to a simmer, stirring constantly, and then cook, stirring, until a candy thermometer registers 240°F, about 10-15 minutes. Remove from the heat and drizzle in the remaining 1/2 cup cream, stirring to mix well. The mixture will bubble up slightly.

Sea Salt Caramels 1_Fotor_Collage

Return the pan to the heat and continue to cook until the thermometer registers 244°F, about 10 minutes more. Remove from the heat and pour the mixture into a prepared pan.

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Let stand for 1 1/2 to 2 hours. The mixture should be firm to the touch but not hard. Using a teaspoon, scoop out and form balls of caramel and place them on a sheet of baking paper. If you want the caramels to be exactly the same size, you can weight the caramels – to get 70 caramels, they should weight 0.35 oz each. The caramel scraps can be gathered and shaped into balls by hand. Sprinkle each ball with a few grains of sea salt. Let stand for 1 hour before dipping.

Chili liquorice Caramel 1_Fotor_Collage

Chop the chocolate roughly and melt 2/3 in a heat proof bowl over a pan of simmering water. Pour the melted chocolate over the remaining chocolate and wait for 30 seconds before you begin to stir.
Line 2 baking sheets with baking paper.

Chili liquorice Caramel 2_Fotor_Collage

Dip the caramel balls one at a time into the chocolate, turning to coat. Transfer to the baking paper to cool. Add a sprinkle of raw liquorice powder to the top of each truffle and let stand until the chocolate is firm and set.
Store in layers, separated by waxed paper, in an airtight container at room temperature for up to 1 week.

Chili:liquorice Caramel 13

Bon Appétit!

Ingredients (70 caramels)

2.5 dl sugar

2.5 dl light corn syrup

113 g butter

2.5 dl heavy cream

2 tbsp. chili flakes, for sprinkling

3 tbsp. raw liquorice powder

285 g white quality chocolate (70%), I prefer Amedei Toscano White

What to do on a rainy day macaroons

~ Ann & Chris Demant ~ Leave a comment

This summer has, contrary to the last 4-5 summers, been sunny and warm but today it has been cold and rainy. So what to do on a rainy summer day??

Well, I decided to bake some macaroons and ask out Facebook followers what they would like as filling. There were so many delicious suggestions and it was not easy to decide on one – so I decided on four different fillings 🙂 So I should probably say thanks to Martin, Kirsten, Kis and Pernille for their great suggestions 🙂

When making this macaroon recipe you will need a few basic tools:

A digital thermometer

An electric mixer

A rubber spatula

A pastry bag and

A 1/2-inch plain round tip

Without these, I doubt that you will succeed (but that shouldn’t keep you from trying if you have the drive) 🙂

 

Ingredients (60 macaroons)

1 1/8 cup almonds, blanched

1 3/5 cup confectioners sugar

7/8 cup granulated sugar

2 x 2 egg whites

1/3 cup water

 

Blend the almonds into fine almond flour in a hand blender or food processor. Then add confections sugar and blend again for at least 20-30 seconds. Shift into a mixing bowl. If there are anything left in the strainer, blend it further and shift again.

Take half of the egg whites and mix them into the blended almonds. mix until well combined and even.

In another bowl whisk the other half of the egg whites until they make soft peaks. Find a saucepan and add granulated sugar and water. Heat until the syrup reaches 230F, stir once in a while (use a digital thermometer). Pour the heated syrup slowly into the egg whites while whisking on medium-low speed. Be careful not to get burned on the sugar – it hurts like hell! When all the syrup has been added, turn up the volume of you mixer and whisk until the meringue has reached room temperature. It take about 10 minutes.

When your meringue has reached room temperature, add half to the almond mixture and mix well until combined. Then add the rest of the meringue and fold around – do not whisk, as this will ruin the batter! Fold until the batter is evenly combined and smooth.

Now it gets a bit tricky – the texture of the batter needs to soft, but not to soft. It still needs to keep the round shape when added to the baking paper, but it should be soft enough to prevent the macaroons from getting small tops. Did that make sense?

Transfer the batter to a pastry bag with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on a baking tray with baking paper.  Turn the baking tray into the table top 8-10 times, to remove air bubbles from the macaroons.

Let the macaroons dry at room temperature for an hour. Bake at 300F for 13-14 minutes. Transfer the baking paper with the baked macaroons to a wire rack and let cool completely before filling or storing them.

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Below there are 4 different fillings for your macaroons. Each filling recipe is for 20 macaroons.

 

Caramel:

1/2 cup sea salt caramel

 

Place the caramel in a piping bag and warm it with your hands until it is soft enough to be squeezed out onto the macaroons.

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Coffee Liqueur Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/8 cup cream

1/8 cup coffee liqueur

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Rum ganache:

1/2 cup Amedei Toscano Black (63%)

1/4 cup cream

4 tbsp. good quality rum

 

Place all three ingredients in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons.

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Black Currant and Liquerice Ganache:

1/2 cup Amedei Toscano White (or another good quality white chocolate)

1/4 cup cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Place all chocolate, cream and freeze dried powder in a he alt proof blow and place over a pan of simmering water. Stir occasionally until melted and combined. Transfer to a piping bag and fridge until cooled completely. If the ganache get at bit to cold, you can warm it in your hands until it is soft enough to squeeze onto the macaroons. Sprinkle the raw licorice powder on top of the ganache before putting on the top macaroon.

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Bon Appétit!

Ingredients (60 macaroons)

200 gram almonds, blanched

200 gram confectioners sugar

200 gram granulated sugar

2 x 80 gram egg whites

0.8 dl water

 

Caramel:

4 tbsp. sea salt caramel

 

Coffee Liqueur Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

20 g cream

20 g coffee liqueur

 

Rum ganache:

80 g Amedei Toscano Black (63%)

30 g cream

4 tbsp. good quality rum

 

Black Currant and Liquerice Ganache:

80 g Amedei Toscano White (or another good quality white chocolate)

30 g cream

2 tbsp. freeze dried black currant powder

1/2 tsp. raw liquorice powder

 

Easter Eggs with a touch of Lemon

~ Ann & Chris Demant ~ Leave a comment

Today it is Maundy Thursday – in Denmark this means that we have a holiday. Are you having a holiday in your country too?

Well, we have decided not to do anything, except from relaxing and enjoying each other, for the next few days. As we are staying in, and haven’d invited anyone over, the entire easter egg production is for our selves (except from those who were given away yesterday as a colleague retired and a former fellow-student graduated with a Master degree in Public Health – congratulation once again Louise, you deserved that grate) 😀

To get back to the easter egg production, we have made 5 different varieties which will all be coming on to blog in the following days. If you are curious, we can reveal, that we have made a variation with liquorice and white chocolate fudge – one with almond nougat, orange zest and almond brittle – one with marzipan, cognac, orange zest and roasted walnuts – and one with marzipan and freeze dried raspberries.

The recipe for this delicious lemon variation is, once again, stolen directly from Maja who makes the most wonderful chocolate recipes. One could wonder why she can keep that body shape with all that delicious chocolate she makes (she even has a chocolate fridge)! Check out her amazing blog – also if you don’t understand Danish. If you find something you want to try, we will happily translate the recipe for you 😀

 

Ingredients (20 eggs)

4/5 cup marzipan

1 organic lemon, zest and juice

2/3 cup white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 1/2 of the lemon zest and juice, whisk again and taste. If think it needs more lemon, add the remaining zest and juice. Whisk until combined.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the white chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the easter eggs with the tempered chocolate and decorate with freeze dried raspberries 🙂

Serve as a petit four for your easter guest together with at good cup of coffee, or wrap them in zellophan and use it as a hostess gift if you are going out.

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Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

1 organic lemon, zest and juice

100 g white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Liquorice Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

How are you going to spent the easter days? We are for once not going to do anything, and we look forward to it 😀

Doing nothing also means, that we’re not going to spent hours experimenting with new recipes – so we have done this beforehand 😀

The recipe for these very very delicious and creamy fudge easter eggs are not our own, but once again it comes from our favorite chocolate blog. For those of you Danes who read our blog, you might have seen the recipe on last weeks postal cover, where Maja gave a few easter eggs recipes.

If you love liquorice, white chocolate and fudge, these easter eggs are perfect for a good cup of coffee.

 

Ingredients (20 eggs)

1 1/4 cup white quality chocolate

1 tbsp. butter

1/3 cup + 1 tbsp. cream

2 tbsp. corn syrup

3/4 cup granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Chop 1/2 of the white chocolate and place it in a heat proof bowl.

Combine, sugar, corn syrup, cream and liquorice powder in a sauce pan and bring to a boil. Boil until the mass reaches a temperature of 235F. Stir occasionally to avoid that it burns.

Pour the boiling sugar mass over the chopped chocolate and stir until the chocolate is melted an the the fudge evenly combined.

Pour the mixture into a mold lined with baking paper and put it in the fridge overnight.

Cut the fudge into 20 equally sized pieces and form to small eggs. Fridge while preparing the chocolate.

Melt and temper the chocolate. Cover the eggs with the melted chocolate and decorate with freeze dried passion fruit.

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Bon Appétit!

 

Ingredients (20 eggs)

80 + 100 g white quality chocolate

1 tbsp. butter

0.9 dl cream

2 tbsp. corn syrup

190 g granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Eclairs with White Chocolate Lime Mousse

~ Ann & Chris Demant ~ Leave a comment

Chocolate chocolate chocolate… I have had chocolate all weekend at the yearly chocolate festival. Actually I was only going to the festival one day, but decided to make some warm up desserts in the days before. The first day I made chocolate mini tarts, the second day i made raspberry macaroons and then on the third day I made these stunning eclairs with white chocolate mousse.

Once again I have found inspiration from Maja how make the most fabulous chocolate desserts. Thanks Maja!

 

Ingredients (15 servings)

2/5 cup water

1/4 cup butter

1 tbs. sugar

1/2 cup flour

2 eggs, beaten

 

Lime Mousse:

3/4 cup white chocolate (I use Amedei Toscano White)

1 egg whites, pasteurized

3 egg yolks, pasteurized

3 tbsp. sugar

3 tbsp. lime zest

1/2 cup white chocolate (for decoration)

 

Bring water and butter to a boil in a saucepan. Take the saucepan of the heat and whisk in sugar and flour – a bit at a time. Whisk until combined.

Beat together the eggs in a small bowl. Add slowly to the roux while whisking. Whisk until the dough is smooth.

Transfer the batter to a pastry bag a a 1-inch plain round tip, and pipe 4 inch stripes 2 inch apart on a baking tray with baking paper. You should end up with 15 stripes.

Bake at 390F for 23-24 minute – (NOTE: do not open the oven while baking!). Let rest at a wire rack until completely cooled.

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Lime Mousse:

Melt chocolate slowly in a heat proof bowl over a pan of simmering water, and let cool while preparing the other ingredients.

Whisk the egg whites until stiff and makes soft peaks on top.

Without washing the whisker, whisk together egg yolks and sugar into a light and fluffy eggnog.

Add the melted chocolate and the lime zest and fold gently until combined. Then fold in the whisked egg whites. Fold until just combined. Whisking or folding to much will ruin the fluffiness so be careful.

Make a small whole in one end of the eclairs. Transfer the mousse to a pastry bag with a 1/2-inch round tip and fill the mousse into the eclairs.

Melt the remaining white chocolate in a heat proof bowl over a pan of simmering water. Spread on to the eclairs with a kitchen knife.

Serve with a lot of love and a good cup of coffee.

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Bon Appétit!

Ingredients (15 servings)

0.9 dl water

0.6 dl butter

1 tbs. sugar

1.25 dl flour

2 eggs, beaten

 

Lime Mousse:

1.8 dl white chocolate (I use Amedei Toscano White)

1 egg whites, pasteurized

3 egg yolks, pasteurized

3 tbsp. sugar

3 tbsp. lime zest

1.25 dl white chocolate (for decoration)

 

Chocolate Chip Cookies

~ Ann & Chris Demant ~ Leave a comment

Cookies cookies cookies… we could eat cookies every day all year around. Therefor we try to experiment with different recipes – not to find the best, but to develop excellent cookie skills 🙂

The inspiration for this version came from our favorite Danish chocolate blog, and consists of the same ingredients, we just changed 1/3 of the bittersweet chocolate to white chocolate chips. The combination of the cookie made with dark chocolate and the small white chocolate chips is delicious and worth a try. If you don’t like white chocolate, just use dark chocolate chips, which is delicious too.

Before you begin, we would like to say a word or two about the choice of chocolate. You can use any kind of chocolate, but the best result will definitely be obtained if using a good quality chocolate. We primarily use chocolate from Amedei, as it is without any sort of additives (but also due to its delicious taste and creamy consistency). So find you favorite chocolate and make these cookies for your loved once.

 

Ingredients (30 small cookies)

1 cup bittersweet chocolate

1/2 cup white chocolate chips

2 tbsp. butter

2 eggs

3/4 cup granulated sugar

1/2 tbsp. vanilla sugar

1/2 cup flour

1/4 tbsp. baking powder

1/4 tbsp. salt

 

Melt chocolate and butter together slowly in a heat proof bowl over a pan of simmering water. Be careful not to get any water into the bowl, as it will ruin the chocolate.

In another bowl whisk together egg, sugar and vanilla sugar. Whisk until combined and add the melted chocolate (before adding the chocolate, make sure that it is not warmer than room temperature, otherwise it will ruin the batter).

Combine until smooth before shifting in flour, baking powder and salt. Whisk again until combined and then add the chocolate chips (if your chocolate chips are large, it is good idea to chop them roughly, before adding them to the batter).

Put teaspoonfuls on a pan, and bake at 350F for 12-13 minutes.

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Bon Appétit!

Ingredients (30 small cookies)

2.5 dl bittersweet chocolate

1.25 dl white chocolate chips

2 tbsp. butter

2 eggs

1.8 dl granulated sugar

1/2 tbsp. vanilla sugar

1.25 dl flour

1/4 tbsp. baking powder

1/4 tbsp. salt

Louise’s Liquorice Cookies

~ Ann & Chris Demant ~ Leave a comment

Last night I asked my Facebook friends what they were doing. A former fellow student answered that she was  watching Best of Top Gear while eating American Cookies. She added that she had thought about replacing the walnuts with almonds, the dark chocolate chips with white chocolate, and then add some liquorice powder.

It sounded so delicious that I promised to try it out as soon as possible (she is finishing up her Master Thesis at the moment, so I don’t think that she has the time herself :-)).

I promised her, that I would name the cookies after her, if they were a success – they are not a success, they are some off the best cookies I have ever made (and tasted)!

Serve warm with a creamy vanilla ice cream or store in an airtight contain at room temperature for up to one week.

 

Ingredients (30 cookies)

1 cup butter

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

2 tbs. vanilla sugar

2 cups flour

1 cup oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

1 1/2 cup white chocolate chips (I use Amedei Toscano White)

1 cup almonds, chopped

 

Beat together butter and sugar until soft. Beat in one egg at a time, and stir in vanilla sugar afterwards.

Dissolve baking soda in hot water, add to the batter along with salt. Whisk in oatmeal, flour, liquorice powder and cold water.

When just combined, fold in chocolate chips and almonds.

Put large spoonfuls on a pan, and bake at 350 degrees fahrenheit for 13-15 minutes.

IMG_5720Bon Appétit!

Ingredients (30 cookies)

225 dl butter

250 g granulated sugar

200 g packed brown sugar

2 eggs

2 tbs. vanilla sugar

250 g flour

2.5 dl oatmeal

1/2 tsp. salt

1tbs. baking soda

2 tbs. hot water

4 tbsp. cold water

3 tbsp. liquorice powder

150 g white chocolate chips (I use Amedei Toscano White)

2.5 dl almonds, chopped

 

Whoopie Pies with Liquorice Ganache

~ Ann & Chris Demant ~ Leave a comment

Yesterdays whoopie pie success continues today! Today the ganache contains raw liquorice powder and I am surprised how delicious the combination of chocolate cake and liquorice is.

Once again I should note that they are larger than the look, and would properly only serve one per person for dessert. If served as an afternoon cake, I would recommend, that you make them smaller, maybe half size.

Next time, I think that I will make a raspberry ganache or a mascarpone-raspberry frosting. If you have a suggestion, please leave a comment and I will take into consideration 🙂

 

Ingredients (8 whoopies)

1/3 cup butter, room temperature

1/3 cup dark brown sugar

1/3 cup light syrup

1 egg, room temperature

1 1/8 cup flour

3 tbs. cocoa powder

1 tbs. baking soda

1/2 cup chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

1 1/4 cup white chocolate chips

1/2 cup heavy cream

1 tbsp. raw liquorice powder

 

Beat together butter, brown sugar and syrup until soft and creamy and then add the egg. Beat well.

Shift in flour, cocoa and baking soda and beat until combined and smooth. Fold in chopped chocolate chips and keep folding until the chocolate chips are evenly divided. Cover the bowl with plastic wrap a refrigerate for 30-45 minutes.

When the dough has hardened divide it into 16 equally sized pieces. Roll each peace into a small ball and squeeze a bit (but not to much) with two fingers. Place on a baking tray a bake a 350 degrees fahrenheit for 10 minutes.

Ganache

Chop the chocolate chips into small pieces – this will make the melting process easier. Bring the cream to a broil and pour it over the chopped chocolate. Let stand for about a minute before you begin whisking. Whisk until completely smooth and then add raw liquorice powder (regular liquorice powder can be used as well).

Refrigerate for 20-30 minutes or until it is stiff enough to be applied to the woopies with a kitchen knife. When the ganache has reached the right temperature, apply it on half of the whoopies and put the other half on top. Sprinkle with confectioners sugar.

IMG_5643Bon Appétit!

Ingredients (8 whoopies)

75 g butter, room temperature

67 g dark brown sugar

0.8 dl light syrup

1 egg, room temperature

2.8 dl cup flour

3 tbs. cocoa powder

1 tbs. baking soda

60 g chopped chocolate chips (this time I’ve used Belgian Callebaut 56%)

 

Ganache

135 g white chocolate chips

1.25 dl heavy cream

1 tbsp. raw liquorice powder

 

Raspberry and White Chocolate Cake

~ Ann & Chris Demant ~ Leave a comment

Today it’s Valentine’s day which for many people symbolizes love and friendship and most of us choose to spent the day with someone special. We were going to have a dear friend over for dinner, but unfortunately the date was cancelled, as I have a whiplash that often prevents me from doing any social activities.

When these days show up, all I want is some love and comfort food. As I am married with the most caring and food loving guy in the universe, neither care or comfort food is a problem – especially not on Valentine’s day. Thus, we have made a deal, that he makes a delicious steak and I put together a cake for dessert.

Due to the pain in my neck, I needed to come up with something quick and easy, so that I could get back in bed. Opening the freezer I quickly found a 1/2 pound of raspberries and as I alway have some delicious white chocolate in the house, it was an easy decision that this years Valentine’s cake were going to be a raspberry and white chocolate cake.

THe recipe is self-made and I must admit that the result is surprisingly spongy, creamy and delicious.

 

Ingredients (12 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

3/4 cup buttermilk

1 tbsp. lemon zest

1/2 pound raspberries

1/2 cup white chocolate chips (I prefer to use Amedei Toscano White)

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with buttermilk. Whisk until just combined and smooth. Fold in lemon zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 25-30 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter.

Serve serve warm with whipped cream or sour cream mixed with vanilla beans.

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Bon Appétit!

Ingredients (12 servings)

113 g butter, room temperature

125 g granulated sugar

3 large eggs, room temperature

155 g flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.8 dl buttermilk

1 tbsp. lemon zest

225 g raspberries

60 g white chocolate chips (I prefer to use Amedei Toscano White)