White & dark chocolate cake,Mexican Rice Pudding ("Arroz Con Leche")


White & dark chocolate cake






Ingredients



175g butter, softened, plus extra for greasing
100g white chocolate (we like M & S or Green & Black’s with real vanilla)
100g dark chocolate (70% cocoa)
3 eggs
100ml whole or semi-skimmed milk
175g caster sugar
1 tsp baking powder
200g self-raising flour
2 tbsp very strong coffee (instant is fine)
1 tsp vanilla extract
For the ganache and to decorate
284ml pot double cream
200g dark chocolate (70% cocoa)
50g white chocolate, melted
small bag white chocolate Maltesers (optional

Method

 

Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy

Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack

For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache

To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.  

 Mexican Rice Pudding ("Arroz Con Leche")


Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting
Total Time:
43 min
Prep
5 min
Cook
38 min

Yield:
4 servings

Level:
Easy

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.