White Chocolate Mini Pound Cake

These little white chocolate mini pound cakes are moist and delicious – topped with fresh blueberries – they’re a perfect date night dessert! The white chocolate makes them sweet but not too rich. They’re my new favorite – and they’re ready in less than 20 minutes.

5 from 1 vote

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Prep Time 5

Cook Time 17

Total Time 22

Course Dessert

Cuisine American

Servings cakes

Calories 724 kcal

Equipment

Ingredients

3 oz white chocolate
6 tbsp butter
2 eggs
3 tbsp sugar
3 tbsp flour
1 tbsp powdered sugar
2 tbsp berries

Instructions

Melt the chocolate and butter in microwave at 30 seconds at a time and stir until melted (about 1.5 minutes) and set aside
3 oz white chocolate, 6 tbsp butter
In a separate bowl, mix eggs and sugar with a mixer on low for 1-2 minutes,
2 eggs, 3 tbsp sugar
Add flour and mix for another minute
3 tbsp flour
Add the egg mix to the melted chocolate and mix
Pour the batter in two greased ramekins
Bake in the oven – right on the rack – at 390°F for 17 minutes
2 tbsp berries, 1 tbsp powdered sugar
Shake powdered sugar on top with sifter and serve with berries

Nutrition

Serving: 1cakeCalories: 724kcalCarbohydrates: 63.6gProtein: 7.2gFat: 51.1gSaturated Fat: 32.2gCholesterol: 255mgSodium: 337mgPotassium: 89mgFiber: 0.5gSugar: 54.1gCalcium: 35mgIron: 1mg

Keyword cake, chocolate

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