Pastel de Chocolate Blanco

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white chocolate

🥗Healthier: coconut cream

💰Cheaper: vanilla chocolate

Coconut cream offers a lighter option with a similar texture.

Preheat the oven to 350°F (175°C).

In a bowl, sift together flour, cocoa powder, and baking powder, then reserve.

Melt dark chocolate in the microwave or over a double boiler.

Whip egg whites until stiff peaks form and reserve.

In a large bowl, cream butter and sugar together.

Add egg yolks one at a time while mixing.

Add vanilla extract and mix well.

Alternate adding dry ingredients and milk to the mixture.

Fold in whipped egg whites gently to keep the air in the mixture.

Incorporate melted dark chocolate in two parts, mixing gently.

Pour the batter into a greased 10-inch (22 cm) bundt pan.

Bake for 35-40 minutes or until a toothpick comes out clean.

Let the cake cool before removing from the pan.

Prepare the ganache by heating 1 cup plus 1/4 cup heavy cream until warm, then add 2 1/2 cups chopped white chocolate and mix until smooth.

Let the ganache cool and thicken before using to frost the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens