Looking for something completely different? Try this chocolate fudge cake recipe made with white chocolate. They make perfect gifts to take home if everyone is too full after dinner.

Ingredients

• 125 grams butter
• 100 grams white chocolate
• 2 cups caster sugar
• 3 eggs
• 1 tsp vanilla essence
• grated rind 2 lemons
• 2½ cups flour
• 2 tsp baking soda
• 1 cup sour cream
• ¾ cup boiling water

White Chocolate Ganache

• 200 grams white chocolate, chopped, 4 tbsp cream

Pistachio Nut Topping

• 1 cup pistachio nuts and 1 cup caster sugar, ¼ cup water

Method

1. Put the butter and chocolate in large bowl. Melt by placing over hot water or microwave on high power for 2-3 minutes until the chocolate and butter has melted. Be careful not to burn the chocolate.
2. Beat the sugar, eggs, vanilla essence and lemon rind together until thick and creamy. Beat in the cooled chocolate mixture.
3. Sift flour and baking soda. Stir in the sifted mixture and sour cream until combined.Add boiling water and stir only until mixed in.
4. Pour into 8 well-greased and paper-base-lined 13cm mini cake tins. Bake 160 degrees Celsius for 30-35 minutes or until the cakes are firm to the touch. Cool and remove from tin. To make one large cake, pour the mixture into a well-greased and lightly floured 22-23cm ring tin. Bake at 160 degrees Celsius for 50-60 minutes until the cake is cooked when tested when a cake skewer inserted into the middle comes out clean.
5. Allow the cakes to cool in the tins for 5-10 minutes before turning out on a cake rack to cool completely.
6. To DecorateSpread each cake on top with a thick layer of white chocolate ganache and stand on the cake rack for 1-2 hours until set. Break the Pistachio Nut Toffee into chunks and place on top of the cakes. Sprinkle with zested lemon rind. Wrap the cakes with wide ribbon.

White Chocolate Ganache

1. Place the white chocolate and cream together in a small bowl and stand over a bowl of hot water until melted. Alternatively place in the microwave for 1-2 minutes on high. Stir until smooth. Allow to cool before spreading on the cakes.

Pistachio Nut Topping

1. Place the pistachio nuts on a baking tray. Place the sugar and water into a small saucepan and place over a moderate heat, stirring until the sugar has dissolved. Once dissolved, stop stirring and bring the syrup to the boil and boil rapidly until the syrup turns a light golden colour. Pour over the pistachio nuts and allow to cool and harden. Break into pieces to use.