White Chocolate Ivoire Blondies with Raspberry

Recipe by
Simon Johnson

Valrhona Ivoire 35% Blondies with Raspberry puree from Ponthier.

Ingredients

Method

Ingredients

  • 150 g Will Studd Le Conquerant Butter
  • 1 cup La Peruche loose sugar
  • 1 tsp Neilsen Massey Vanilla Extract
  • 0.5 tsp Tasman Sea Salt, plus extra to sprinkle
  • 1 Kangaroo Island Eggs
  • 1.5 cups Self Raising Flour
  • 200 g Valrhona Ivoire 35% Chocolate Feves
  • 125 g fresh raspberries
  • 0.5 cup Ponthier Raspberry purée, available at Simon Johnson in store

Method

  1. Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.)
  2. Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine.
  3. Melt half the Ivoire chocolate - stirring 100g into the butter mix (reserve the rest to decorate blondies afterwards.)
  4. Add 1 beaten egg, self raising flour & stir into chocolate mixture until smooth.
  5. Gently fold raspberries/and pureé through the cake batter, spoon into baking tray & dot remaining Ivoire chocolate feves over the top to decorate.
  6. Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing.
  7. (optional) sprinkle with a touch of sea salt, before cutting into squares to serve.

Buy the Ingredients