Serious Eats: Recipes

White Chocolate Cakelets with Blackberry Cabernet Gastrique

[Photograph: Anna Markow]

Even those who claim to hate white chocolate will like these. The cakes are more dense than, say, a fluffy cupcake, but significantly lighter than most brownies. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. I balanced out the rich sweetness with a gastrique made with Cabernet vinegar and blackberries, but if you can't find Cabernet vinegar, feel free to use red wine or raspberry vinegar.

Notes: Be sure to use a high-quality white chocolate, not grocery store baking chips. I used a blend of Valrhona Ivoire and Opalys.

This cake would also be lovely baked in a rectangular or even round pan or pie plate (my favorite way to bake brownies), just be sure to grease generously like you would for any brownie recipe.

About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2013/08/white-chocolate-cakelets-with-blackberry-cabe.html

© Serious Eats