In a 2-cup measuring cup whisk together 1/4 c of puree, milk, egg whites and vanilla. Set aside. Adjust oven rack to middle position and heat to 350.

White chocolate cake with lemon curd filling. Courtesy of Rita Wooldridge. You will need: 6 ounces white chocolate; 1 1/2 cups whipping cream; 1 cup half and half; 2 teaspoons vanilla; ...

Ingredients For the base: 150g (5½ oz) butter; 75g (2½ oz) dark chocolate; 700g (1 lb 9 oz) shortbread biscuits; For the filling: 900g (2 lb) white chocolate, broken into pieces ...

The cake layers are dense enough to hold up to the whipped fudge filling while still having a light, cakey texture, and the sweet milk chocolate in the buttercream is toned down with the addition ...

Remove the set chocolate from the fridge once firm. Dip a long, sharp knife into really hot water and wipe dry. Run the knife under the paper to release it from the tray and then cut the chocolate ...