White Chocolate Cake

Ingredients

for the sorbet:

Buttermilk 1.5 cups

Water 1.5 cups

Sugar 1 cup

Blueberries 1 cup

Vanilla 1 tsp

For the cake:

White chocolate 300 g

Butter 200 g

Milk 250 ml

Icing sugar 165 g

Vanilla extract 2 tsp

Eggs 2

Flour 250 g

Sorbet: Mix water, sugar, and a cup of blueberries or any other berry and bring to a boil. Cool. Mix with the remaining sorbet ingredients. Cool, transfer to a container, and freeze overnight.

Preheat the oven to 160°C. Grease a cake tin with butter. Place the chocolate, butter, milk, and sugar in a small saucepan over low heat. Stir occasionally.

Remove from heat when the chocolate and butter are melted and stir until completely smooth. Cool for 15 minutes, then add the vanilla and eggs.

Sift the flour in a separate bowl. Gradually begin pouring the chocolate mixture into the flour and mix until smooth. Pour the batter into the prepared pan. Bake for 1 hour 10 minutes to 1 hour 20 minutes.

Check the cake for doneness with a toothpick. The cake is suitable for freezing. Cool and serve with sorbet.

Enjoy!