White Chocolate - Linden honey blondie cake

A melt-in-your-mouth white chocolate souffle with a hint of our piquant Rebel Bear linden honey.

Preparation time: 20 minutes
Total preparation time: 35 minutes

Ingredients for 5 servings:

• White chocolate chips: 5 oz

• Butter, softened: 4 tbsp

• Granulated sugar:  1/3  cup

• Vanilla sugar: 3 tbsp

• Eggs: 2

• Flour:  2/3 cups

• Cream: 1/4 cup 

• Cream of tartar: 1/4 tsp

• Baking Soda 1/4 tsp

• Linden honey: 1 and 1/2 tbsp

Instructions:

Separate the yolks and whites from two eggs into separate bowls. Whip the egg whites well and set aside. Keep the yolks. 

Place the white chocolate, butter, cream, sugars, and honey in a large plastic bowl, then put it in the microwave. Stir intermittently (every 30 seconds or so) and melt the mixture until you get a smooth mixture. 

Second, add two egg yolks, baking soda, cream of tartar, and flour - mixing until smooth and lump-free. 

Finally, fold in the whipped egg whites from your two eggs into the mixture, and divide the mixture into 5 pre-buttered soufflé molds. Bake in a preheated oven at 190°C (375°F) for 15-18 minutes. You can serve it hot or cold, depending on your preference.

Chef’s tip:

When serving, place a little lime honey on top to coat your cake and prevent further drying.