Finding an appropriate title for these sweet slices proved somewhat of a vexation, as although they certainly contain a generous amount of white chocolate, you wouldn't necessarily notice. For you see, the super rich and almost sickly saccharine characteristics of the ingredient give way to a wonderfully deep, almost toffee like flavour when added to a cake mixture and baked in the oven. These slices are a most excellent showcase for such alchemy, with flavours of light vanilla caramel and a soft, yielding, almost chewy texture. It is entirely unnecessary to finish with a drizzle of bitter dark chocolate, so of course I can only recommend you do so, as it really does elevate what is already a charming little lunchtime treat into something altogether more naughty.
And there is nothing wrong with that!
Prep time: 20 Mins
Baking time: 30-35 Mins
100g White Chocolate
165g Unsalted Butter
200g Light Muscovado Sugar
1 Large Egg and 1 Yolk
1tsp Vanilla Extract
1tsp Baking Powder
225g Plain Flour
75g Dark Chocolate (Melted)
We begin with the white chocolate. Melt together the white chocolate and butter either in the microwave or over a bain-marie, then set to one side to cool slightly. Whilst it is cooling you can grease a 21cm square tin and line entirely with baking paper.
Back to the slice mixture. In a large bowl whisk together the muscovado sugar, egg and yolk, then pour in the melted white chocolate/butter and mix to combine. Add the vanilla extract, then sift in the baking powder along with the flour and mix to a smooth, velvety batter. Spoon into your prepared tin, even to the edges, then drizzle over the melted dark chocolate. Using a flat bladed knife draw lines all over the top, which just helps blend a little of the dark chocolate into the slice mixture. Place in the centre of the oven and bake for around 30-35 minutes, until a metal skewer comes out clean when inserted into the middle of the baked mixture, then remove from the oven and leave in the tin to cool.
When cool carefully remove from the tin, peeling off the paper then slice. How big or small you make your slices I shall leave up to you!