Page 110 - Chocolate Cake Doctor

92 L U S C I O U S L A Y E R S

Melting White Chocolate

hen it comes to melting chocolate, melted, so watch the time and then stir it
W white or dark, there is no safer for 30 to 40 seconds until smooth.
place than the microwave. Keep the time Should you want to forgo the micro -
short, the setting on high, and stir fre - wave, place white chocolate pieces in a
quently, and you’ll have a creamy mass of nonstick saucepan over low heat. Stir
chocolate in no time. Chop the choco ate constantly for 3 to 4 minutes, and then
l
into pieces before melting and you’ll have remove the pan from the heat and
that mass in even less time. The tricky continue stirring until it is thoroughly
part about melting white chocolate is that melted and smooth.
it will still hold its shape when it has

8. Place one cake layer, right side up, Store this cake, in a cake saver or
on a serving platter. Spread the top with under a glass dome, at room temperature
frosting. Place the second layer, right for up to 4 days, or in the refrigerator for up
side up, on top of the first layer and frost to 1 week. Or freeze it, wrapped in alu-
the top and sides of the cake with clean, minum foil or in a cake saver, for up to
smooth strokes. 6 months. Thaw the cake overnight in the
refrigerator before serving.
9. Slice and serve the cake, topped with
the sweetened sliced peaches.