To everyone who believes they don’t like white chocolate, I don’t believe you. I know it doesn’t really look like chocolate, or taste like chocolate. And yes, it only contains cocoa butter, not the solids, so that’s understandable. The problem may be thinking of it as chocolate at all. It’s really like a solid form of condensed milk – and admit it, you could eat that stuff straight out of the can.
White chocolate is incredibly good in desserts. One of my favorite cookies of all time are made with oatmeal, white chocolate and sea salt (mmm!!!) That recipe will come in due course, but this cake is no consolation prize. The combination of white chocolate and lemon is new to me, but one I’m glad I finally discovered. The citrus complements the slightly-too-sweet white chocolate perfectly. The texture of the finished product is more fudgy than cakey, which makes it handy for transporting, and a great treat to munch on while…oh, I don’t know…you’re watching the 49ers suffer a heartbreaking loss to the Seahawks? Or other much happier occasions. Drown your sorrows, or celebrate a victory with a puddle of white chocolate and crunchy lemon glaze. And let your guests stuff an extra one in their pockets for the ride home.
White Chocolate and Lemon Triangles
Recipe from David Lebovitz
For the cake:
11 tbsp unsalted butter, cubed
6 ounces white chocolate, chopped (try not to use white chocolate chips, which contain no cocoa butter at all, and can sometimes be made with palm oil. This stuff will not melt well)
Zest of one lemon
Pinch of salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 cup, plus 1 tablespoon flour
Butter an 8-inch square cake pan and line with bottom with parchment paper. Preheat the oven to 375º.
To make the white chocolate cake, in a bowl set over a pan of barely simmering water, warm the butter, white chocolate, lemon zest, and salt together, stirring gently, until the chocolate is completely melted. In a medium bowl whisk together the sugar with the eggs, then whisk in the melted white chocolate mixture. Use a flexible spatula to stir in the flour, mixing just until no visible bits of flour remain. Do not overmix. Scrape the batter into the prepared pan and bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and as soon as it’s cool enough to handle, run a knife around the edge of the cake to release it from the pan, and set the cake on a wire cooling rack, removing the parchment paper. Let the cake cool completely.
For the lemon glaze: Mix together 3/4 cup powdered sugar with 2 tbsp fresh lemon juice until smooth. Spoon the glaze over the cake, smoothing it over the top with a metal spatula or butter knife, letting some of it drip down the sides. Once the glaze has hardened, cut the cake into portions. I chose triangles, but this could also be cut into 9 large (or 16 smallish) squares.