250 grams butter, chopped roughly
450 grams white chocolate, c ...
Let’s not make baking difficult – if you’ve got a non-stick pot or spring-form tray, smash it all together and let the oven do all the hard work. We've garnished the cake with honeycomb and cacao nibs here, but you could also crush up half a Crunchie bar instead.
Preheat the oven to 160°C.
Put a 23 cm ovenproof saucepan over low heat. Add the butter, chocolate, sugar and coconut cream and cook, stirring, until the mixture is smooth, without boiling.
Sift the flour into the saucepan and ...