Catherine says: "I bake these a day or two before all the festivities as the flavour develops and then I can have some fun as well!"
Ingredients
- 100g white chocolate drops
- 100g butter
- 150g golden caster sugar
- 2 eggs, beaten
- 120g plain flour
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 shot espresso
- 3 tablespoons whiskey
- 100g cream cheese
- Icing sugar, to dust
Method
Catherine says: "I bake these a day or two before all the festivities as the flavour develops and then I can have some fun as well!"
- Pre-heat the oven to 180°C (fan 160°C, gas 4). Line a 20cm x 20cm baking tray with baking parchment.
- Place the white chocolate drops, butter and sugar in a bowl over a bain marie and melt. Allow to cool slightly. Stir in the eggs and the vanilla extract.
- Sift the flour and the baking powder into a bowl and gently fold into the butter and chocolate mix. Pour the mixture into the lined baking tray.
- Combine the espresso shot, whiskey and cream cheese together, mix well and drizzle over the top of the cake batter.
- Bake for about 20 to 25 minutes until cooked but slightly gooey in the centre. You can test with a skewer.
- Remove from the oven, leave to cool and then slice into 16 squares. Dust with icing sugar before packing into tins or serving.
Tip: Melting white chocolate
White chocolate drops “burn” easily (become grainy) so keep an eye on them. The best way to melt them is in a bain marie (a bowl over hot water in a saucepan). If it does get too hot and burns, add a little warm milk or water to the bowl and whisk like crazy so that it becomes a smooth silky liquid again.
