White Chocolate Mud Cake Recipe

Baking time again :) I first made this cake just a month ago and I guess I've made it 5-6 times since then. I usually don't bake the same cake so frequently. This is an exception because Jose loves this cake. I am the official cake lover among the two of us, but for this cake I've competition :) These days when Jose goes shopping, he always comes back with white chocolate and I guess now I've enough white chocolate to make more than a dozen cakes… :)

This is a simple & easy to bake cake. The cake has a thick crust top, but it's very moist as well. Though it's simple… its a rich cake, so if you are looking for the combo of something simple and grand at the same time, then I would recommend this. I haven't tried the frosting yet ( am always partial towards plain cake :) ), but I am sure it would be really great with white chocolate ganache.

Here is the recipe:

Please read the “notes” section before baking.

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White Chocolate Mud Cake

A super simple and easy dessert cake recipe using white chocolate. The cake has a thick crusty top and soft tender crumbs.
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Course: Baking, Cake, Dessert, Sweets
Keyword: Baking, Cake, Dessert, Mud Cake, White Chocolate Cake
Servings: 12
Author: Maria Jose Martin


  • 250 gms Unsalted butter (chopped)
  • 150 gms White cooking chocolate
  • 2 cups Caster sugar (440 gm (refer notes for substitute))
  • 1 cup Milk (250 ml)
  • 1.5 cups Plain flour (225 gm)
  • 1/2 cup Self-raising flour (75 gm (refer notes for substitute))
  • 1 tsp Vanilla essence
  • 2 Eggs (beaten lightly)

For White Chocolate Ganache

  • 1/2 cup Cream (125 ml)
  • 300 gms White cooking chocolate (chopped)


  • Preheat oven to 160 degree/325 F, 10 minutes before baking.Grease deep 20 cm-round cake pan; line base and side with baking paper.
  • For the cake
  • Combine butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir over low heat, without boiling, until smooth. Transfer mixture to a larger bowl. Cool 15 minutes.
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  • Whisk in flours then essence and egg;
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  • Pour mixture into prepared pan. Bake for 1 3/4 hours. Cover cake with foil halfway through baking if cake is over browning. Cake will develop a thick sugary crust during baking. Test for firmness by touching with fingers about 5 minutes before the end of baking time. Then test with skewer. Stand cake in pan 10 minutes then turn onto wire rack; turn top -side up to cool.
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  • For white chocolate ganache
  • Bring cream to a boil in small sauce pan; pour over chocolate in small bowl, stir with wooden spoon until chocolate melts. Cover bowl; refrigerate, stirring occasionally, about 30 minutes or until ganache is of a spreadable consistency.
  • Place the cooled cake on a serving plate, spread all over with white chocolate ganache.


You can easily halve the recipe. For half qty, I use a 7 inch baking tin and bake for 35-40 mins. 
Substitution for self raising flour – to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour. Substitution for caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don't powder it like icing sugar.
If the top of the cake browns too quickly, cover the tin lossely with aluminium foil and continue baking. 
I couldnt find white cooking chocolate, so I used Lindt classic white chocolate for this. For me, the cake is usually done in 1 hour 30 mins or so, hence please check the baking time of your cake accordingly. The plain cake can be kept at room temperature in air tight container for up to 1 week. The iced cake will keep for up to one week in an air tight container in the refrigerator.
You can also bake this as cupcakes.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

Recipe source: Chocolate Cakes by The Australian Women's Weekly

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  • I came across this recipe today and tried it, I must say thank you Maria it’s such an amazing moist cake.

  • hi maria……
    i m one of ur blogs fan… ur recipes r great…. nt always success in the recipes but most of the time it is..do u mind posting the recipe of cheese cake…. a simple recipe i m luking for

  • Hi Maria, your simple cake recipies have worked wonders with a reluctant cook like me. thanks a lot. I want to try this mud cake about which there are awesome reviews. But can I cut down the quanitty of ingredients to half? will the cake taste and feel the same stilll?

    • Hi Minu,

      Thank you so much :) Great to know that the cake recipes here worked for you..

      Yes, you can cut down the qty and it still comes out well. This is one of my fav cakes and I just baked it other day :)

      Hope you will like this cake also and happy baking!


  • Tried this today. Came out very well. very moist cake with yummy crust
    Do we really need to line the pan with parchment paper? I used it, but it was painful to get the paper to stay in place while I poured the cake mix and then edges of the cake did not come perfect round. Do you think its ok to use just the greased pan without the parchment paper?
    anyway great recipe will be making more of it.

    • Hi Keerti,

      Thanks a lot for your comment :) Nice to know that the cake came out well!

      Did you grease the pan before lining it with parchment paper? If you grease the pan, the paper will stick on to the pan and will not move around.

      I use parchment paper for all my baking and I find it easier. However you can just grease the tin and omit the parchment if you find it difficult :)


  • Hi Maria
    Started the new year with this cake.it was out of the world..It was moist and soft inside…my family loved it…dint do the frosting ..without that itself cake was amazing..keep posting more recipes..wish u a nd ur fmly a blessed year ahead..

    • Hi Nitasha,

      Thank you so much for your wishes and comment! I’m glad that you started your new year with this cake!

      It’s one of my all time fav cakes and as you said there is no need for icing :)

      Wish you too a wonderful year ahead!


  • dear, can u tell me how to bake using a gas oven? i don’t have an electric oven anymore :(

    my gas oven has burners at top and bottom (only one can be lit at a time) ..

    can u tell me which burner to use for baking, where should i place the baking tray etc.? i’ve read from one of the comments to this post that you’ve used gas oven in the past. please help :)


    • Hi Zerene,

      I used the bottom burner in my gas oven and placed the cake in middle rack. Also I’ve felt that the cake used to get baked faster in gas oven than electric oven. So adjust the baking time accordingly.

      Hope this helps..

      Happy baking!


  • I tried this cake yesterday. It doesn’t comes out well as expected. I used a 24cm cake tin and baked for an hour.The outside of the cake looks really good -brown and thick (as in your photo) and when I insert the toothpick it comes out clean(i checked several times) and when i touch the cake it isn’t sticky either.So I stopped baking and allow it cool.But when I cut the cake its completely uncooked inside…Total disappointment..Just wondering what went wrong?do you have an clue?Is there any other method to check if the cake is done other than toothpick test?Btw thank you for posting the photo send by me in your facebook page and extremely sorry that you got a disappointing comment from your reader because of my bad photography:-(

    • Hi Anu,

      Sorry to hear that your cake didnt turn out well. It’s a bit tricky to find out whether this cake is completely cooked or not, because of the high fat and sugar content.

      Did you bake it at 160 C or a higher temperature? I think next time, you can reduce the temp a bit more and cover the cake loosely with aluminium foil, it will prevent the over browning of cake on the top.

      Dont worry about the photo :)

      Happy Valentines day!


  • I made this cake with ganache for this christmas.. everyone loved it.. it was yummy and soooo moist.. thanks for the recipe.. i am attaching photos, hope u’ll like it:)

    • Hi Julin,

      Thanks a lot dear! The cake looks awesome! I’ve shared this photo on the FB page of MariasMenu. Sorry I couldnt reply earlier, I’m away on vacation now, that’s why.

      Wish you a great new year!


  • hi maria,

    i am very much eager to try out this cake, i was just wondering how much cups of flour i should use if i am not opting to use self-raising flour, and also, how much of baking powder i should use along with it.

    i’m dying to try out the cake. help me out Maria!!!!

  • Made this white chocolate cake with the white choc ganache for hubby’s birthday last week, was simply awesome …. loved it…..thanx a ton for the recipe….:)

  • Hi Glory,

    Your comment have put a big smile on my face :) I know…. this cake is dangerous! My husband was addicted to it. Now its been long I’ve baked this…

    Thank you so much for the lovely comment!


  • Hi Maria,

    From my understanding I think you have a MW+Convection oven.

    I have bought one recently and I need a small help.

    I needed to know

    1. What kind of dish to use in the MW+convection oven to bake cake.
    2.Also have u tried silicone bakewares and would you be knowing any place that sells it in Cochin.

    Appreciate if you could help me

    • Hi Sherin,

      I use an electric oven & not a MW oven. However from my understanding, once the convection mode is on in MW, its just like electric oven. So you can use any baking dish like aluminium tins, non stick etc;

      I havent tried baking in silicone bakewares yet. You can check the wholesale baking supply store near Padma theatre in Ernakulam for silicone bakewares. I have seen it there.


  • Absolutely delicious,Maria…i cut down the sugar to 1 n a quarter cup and it was just perfect…Thankyou for sharing this recipe with us..


  • one thing is sure. I am never baking this cake again unless I have some guests. I cant stop eating this. I am eating it for breakfast, lunch, dinner and every time in between. not good for the waistline.

  • oh my god this cake is delicious. I had to bake for extra time for the center to cook well but this thing tastes really good. I almost dont want to share it….muahhaaaahaa (evil laugh)

    • Hi Glory,

      Do you mean a dome is formed in the center of the cake? The reason you get a dome is because: the sides of the cake pan get very hot and cook the cake around the edges, next to the pan, before the batter gets a chance to rise all the way to the top of the pan. The center of your cake continues to rise…forming a dome.
      What you have to do is…keep the sides of the pan cooler so the cake has time to rise to the top of the pan before it cooks.
      You can avoid forming dome by taking a damp (not drippy wet) strip of towel and wrap it around the sides of the pan and secure the end with a metal safety pin. This works awesome and your cake will be completely flat.(source: yahoo answers) I usually do it like that & it helps in having a level cake. Check out this link to see how it works:


      About the crack on top, this cake tends to have that crack normally.

      Hope this helps…

      • I made this cake again even though it took a lot of debating in my head. Last time I finished the whole cake in three days. I did the same thing this time. I am addicted to this cake. Its so tasty. I miss it now, now that its over. So delicious. Its like I have no control over my body. I have to keep eating it.

  • Hi Maria,
    Hope u r well n smiling n cooking :-).. I have been following for a while now but never got the chance to comment.. Have tried quite a number of your recipes with my own improvisation.. Loved it all and your pics are fantastic and extremely appealing.. Well Done..Will be baking tis White Choc cake in a day or so.. I Have a lil guy who occupies a lot of my time so…Anywaz
    Keep Well n continue making yummies :-)

    • Hi Jereen,

      Your lovely comment makes me smile :) Its nice to know that you try recipes from here & like them too.. Thanks a lot for your kind words dear! Did you bake this cake? how was it?

      My hi to your little guy :)

      You take care…


      • Hai thr,
        Just finished the making part and now I’m waiting for the baking part with my fingers crossed ;-)..Will let you know the outcome pretty soon..n tats my lil man Nathan..He says helloo too:-)

  • Maria,
    great blog. I am quite new to baking altogether.I have made simple vanilla cake just twice and that too at my mom’s place using a conventional oven whichh came out very well. I wanna keep baking and am looking forward to buy an appliance to aid me. Any help in that direction?? I mean as to what wyd b the best option, tips or anything, please!!


    • Hi Meenakshi,

      Thank you dear :)

      I’ve baked in gas oven and electric oven. From my experience I prefer electric oven, because I find it easier. Also I havent baked in MW, so I’m not sure of how it works. However I’ve seen many people using MW with convection mode & they are quite happy with it.

      If I want to buy an oven, my first preference would be an electric one. Hope this helps & I also hope you could find a good oven soon n start baking!


  • Dear Maria,
    I have recently come across your food blogs and now am becoming an ardent fan.
    One query, I dont have an oven at home, but I have a microwave with convection mode. Can it be used like the normal oven for baking these cakes? Or is there any thing else that I have to take care? B/n am planning to try your pesaha appam and paal recipe for maundy thursday.

    • Hi Anju,

      First of all, I’m sorry for the delayed reply. Looks like I missed your comment :(

      If you have a MW with convection mode, you can use that for baking. As far as I know, once the convection mode is on in MW, it works just like any other oven. I do hope you get a chance to try this cake n you will like it too…

      Btw, did you make the pesaha appam n paal?

      Once again apologies for the delayed reply.


      • Yes dear I made and imagine I put it in the steamer for almost two hours coz I felt it was not cooked properly. But it came out well though the pesaha paal was a wee too sweet.
        Will try out the cakes in MW -convection mode and let you know the result:) Thankyou. am really loving ur blogs. Had tried your chilli gobi and it was good

        • Thanks a lot Anju for the reply. Yeah sometimes it can happen. Did you use a small tin for steaming, in that case it will take a long time to cook. Anyways, I’m glad that it came out well for you.

          Hope you will like the cake recipes too. Happy baking!

          Thanks again for your lovely comment. take care…


      • Yes dear I made and imagine I put it in the steamer for almost two hours coz I felt it was not cooked properly. But it came out well though the pesaha paal was a wee too sweet.
        Will try out the cakes in MW -convection mode and let you know the result:) Thankyou. am really loving ur blogs. Had tried your chilli gobi and it was good

  • Hi MAria,

    You have a great iniative going on here for people who know zilch about cooking but really want to learn how.
    I want to try your White chocolate mud cake, but can i make it only using self- raising flour? I dont have any all purpose flour and dont fancy making a supermarket trip just for this!!..;)
    Would appreciate your input on this!

    Thanks& Regards

    • Hi Thripti

      Thank you so much for your sweet words :)

      Yes, you can make it using only self-raising flour. Hope it comes out well & you’ll like it too..

      Happy baking!


  • Hi Maria,
    Made this cake last week. Came out really well. Joanne liked it so much that she asked me to make it again…the only thing was it was a little too sweet ,so the second time I made it (ya I made it twice in 1 week) I reduced the quantity of sugar a little. It was yummy!!Some of my friends had come over, they loved it too.
    thnx for the recipe…
    Take care,

    • Hi Josphine,

      How are you?

      Thank you so much dear. It’s one of our fav cakes too. I’m so glad that Joanne liked it :) Yeah, as you said it tends to be on a sweeter side. Good to know that your friends also liked it.

      Thanks for your comment dear :)

      Take care…


      • Hi Radhika

        Plain flour is maida & self raising flour is maida + raising agents such as baking powder/baking soda.

        When using plain flour for baking you need to add raising agents like baking powder/soda & when using self raising flour generally you dont add any raising agents.

        Hope this helps..


  • I made this cake today ,the top came out fine ,but as Sindhu has mentioned above ,inside was kind of wettish . Iam sending it to my better half’s office tomm .So will get a review then. My better half found it too sweet ( he doesnt have much of a sweet tooth ),but i found the sweetness ok.

    • Hi Anupama,

      Nice to know that your husband’s colleagues loved the cake :). Btw, this cake is a bit on the sweeter side. I also feel at times that it’s a bit sweet, but I dont mind it ;)

      About the cake being wettish inside, this cake tends to take a long time quick. So try putting a al.foil over the top of the cake & bake. This prevents overbrowning of the top portion & helps in uniform baking. Hope it works out.

      Thanks again dear for trying the recipes from this space :)


  • Hi Maria,

    I’ve been following your blog for sometime now. I must say your collection of recipes is awesome. I’m very new to cooking but I do love trying new recipes. I’ve tries a couple of your recipes and they turned out great. Thanks a ton for all the effort you take.

    I tried this cake yesterday and it came out perfect. Many thanks and please keep up the good work.


    • Hi Runam,

      Thank you so much for your encouraging words, appreciate it very much.

      Comments like yours is a great motivating factor for me :) thanks again…

      Happy cooking :)


  • Hi.. i wanted to know where can i find white chocolate cooking bars in dubai? i cannot find it here anywhere… please help… thanx..:)

    • Hi Fatema,

      I’m in Bahrain & hence I’m not very familiar with the shops in Dubai. You can use Lindt white chocolate for this cake. I used that. It’s available in the chocolate section of any supermarket.

      Hope you could bake this cake soon & like it too.

      Happy baking :)


  • loved the “new look” of the site, though i miss the old look..( with ur pretty pic on it :) ) been wanting to try this recipe for some time. i hope today is the day!!

    • Hi Ann,

      Thanks dear :)

      Btw, did you bake the cake? How was it? Please do share your feedback.

      Wish you & your family a happy & blessed new year!


      • Sheesh, since I dont get an email notification like on fb ;) i m seeing this comment after 5 months!!! I had made the cake, and it was good too….though i did with t materials i had n not exaactly as t recipe..want to try t recipe unaltered though……

  • hi maria ,2 times i tried this since my husband likes plain cake.but both the times it ddnt cook well inside y is it so…bef i baked so many cakes n it wen well i dont know y this not cooking well inside …any reason

    • Hi Viba,

      Thank you for trying this recipe, but I’m sorry to hear that it didnt come out well for you :(

      Since this cake takes more time than usual to bake, there is a chance that the top gets over brown and the inside is not cooked. If that’s what happened in your case, try covering the cake tin loosely with aluminium foil. That should help.

      The other reasons I can think of are:

      1. Using the right pan size
      2. Pre heating the oven for the mentioned time etc…

      Hope it comes out well next time…


  • Hi Maria,

    i saw ur blog only last week n u have hooked me.i tried ur chicken stew, easy chicken fry, moist butter cake in a weeks time.and the results were superb.usually expert cooks hold back certain secrets,i’ve heard.but i think u r an exception.am goin 2 try ur whitw choc mud cake.thanks again

    God bless,

    • Hi Sandhya,

      Thank you so much for trying all those recipes, I’m really happy :)

      Btw, I’m not an expert cook n all dear, I’ve a long way to go :) Hope you will like the white choc mud cake too, it’s my husband’s fav cake.


  • Hi Maria,

    I made this cake Today for my Husband’s b’day. He loved it .(usually he is not a great fan of cakes!)..even my 16 month old l’le boy enjoyed it..Thank you so much for this great recipe. I baked it at 340 F for 50 min..It was perfect.

    I just came across your blog few days back and since then I’m into it….It’s very interesting ..Keep up the good work and keep posting great recipes..

    Thanks again,

    • Hi Lin,

      Belated b’day wishes to your husband.

      Thanks a lot dear for trying out the recipe and also for letting me know about it.

      Please try out other recipes as well, hope you will like it too :)


  • maria:
    I tried this recipe and it was absolutely divine…dint get the cake last for too long. made his for my bro’s birthday and let me tell you it was a hit. The down side was that my under neath of the cake did get burnt a bit…
    i have the pictures of the cake on my blog and mentioned that i did get this from your menu!!

    • Hi Ally

      Very nice to meet you here :) Hope you are doing great!! I never knew you had a blog!!

      Your blog has many wonderful recipes :)

      Thanks dear for trying out the cake. Regarding the bottom of the cake getting burnt, hhmm… I usually grease the baking pan and then I put 2 layers of parchment/baking paper.

      For me whenever I bake cookies the bottom used to get burnt, so I started using 2 layers of aluminium foil , then 2 layers of parchment on top and now my cookies are not getting burnt. Thats the only tip I know :)

      Hey thanks a lot dear for posting the recipe in your blog and also for linking it :)


  • Hi Maria,
    I tried your White Mud Cake yesterday along with all the tips you mentioned.
    1. I used another brand of All-Purpose flour and substitituted self-raising flour with this All-Purpose flour, salt and baking powder.
    2. I baked at 140 deg. First half, I loosely covered the cake tin and after 1 hr 55 secs the firmness test and skewer test came out fine. The Cake raised well (esp in the middle) and got cracked on top. But when I took it out, the cake came down but it was too wet in the middle.
    It was more like a two in one cake – the outer portion feeling like a cake and the inner portion was more like rich chocolate halwa. Do you have any idea where i went wrong? I mean, to make it less ‘muddy’? this one’s still good so I’m going to keep this recipe as well but do let me know.
    My husband like it a lot (he likes wet-ish cakes). I’ve got a wet (microwave cooked) brownie recipe. My hus’s favourite. If you want I can pass it over. I belive someone asked for a microwave cake. So please let me know.
    By the way regarding lemon pickle,Is it lemon or lime?
    To be frank i am becoming a big fan of yours. I now visit your blog everyday. Your notes are very good and it feels like hearing from someone very close. Your style resembles my cousins back home. I am basically from Kottayam, at present in dubai .
    Take care

    • Hi Sindhu

      Thanks for trying out the cake again dear. Am so sad to hear that it didn’t come out well :(.

      Since I’ve already shared all the baking tips I knew in the last mail, am clueless this time.

      However, I will take some wild guesses and suggest something.(if any baking experts are reading this, please feel free to share your thoughts here)

      Try baking it at a more higher temperature like 160-165 C and also cover the cake with foil only if it tends to get over brown, which will happen only in the second half.

      The reason for cake sinking is because its wet inside.

      Btw, did you try the entire qty or half of it?

      Anyways, I will give you the measurement for making a small size of the same cake, please try it out and see:
      Unsalted butter – 85gm
      White chocolate – 45gm
      Caster sugar – 2/3 cup
      Milk – 1/3 cup
      Plain flour – 1/2 cup
      SR flour – 2tbsp
      V.essence – 1/4 tsp
      Egg – 1

      Use a 12 cm round cake pan.

      Method is the same as above. Bake at 160 C for 50-55 mins. I’ve made this cake n number of times and I hope this will come out well for you too :) I usually dont put foil and also pls make sure that you use a correct size pan.

      Regarding the lemon pickle, my mom in law usually makes it with lime (the type that we get in Kerala), but I think both lemon n lime works well.

      Thanks a lot dear for visiting often and for your very kind words. Though we are settled in Cochin, both my parents are from central kerala, changanacherry and pala. May be that’s why you can see the kottayam touch here :)

      Anyways, happy baking once again and am sure the cake will come out well next time :)

      Hey, if its not too much trouble pls send me the recipe for microwave brownie, am very weak in MW cooking, but I will give it a try :)


    • Hi Amy

      Thanks for dropping in.

      I haven’t tried this cake in the loaf tin, so am not very sure about the size. However I think, 2lb loaf tin should be ok.

      if you try in loaf tin, pls do let me know how it turned out and hey sorry for the delayed reply.

      Happy baking :)

    • Hi Nisha

      caster sugar is superfine sugar. The grains of caster sugar are very small & fine compared to the normal ones but its not powdered like icing/confectioner’s sugar. I think its available in super markets. You can check in the sugar section.

      Hope this helps.


  • hi maria.. what is the difference between caster sugar and normal sugar?Do you know where it is available in cochin? sorry if my q is dumb… u know how much i cook!!!

    • Anu dear

      caster sugar is superfine sugar. The grains of caster sugar are very small & fine compared to the normal ones. I think you will get it in that bakery wholesale shop near padma theater. If not you can make it at home, grind the normal sugar for a few seconds (dont make it powder like icing sugar), that will do.

      Please do let me know, if u make this cake ok :)

      Happy baking :)


  • da,me in confusion…1 n half cup maida +the substitute ofself raising flour is what u said???????if so i ‘ve 2 take one n three fourth cup of maida 4 the abv cake?????pls help ..i’m crazy abt white choclate based cakes n white forests…

    • Hi Indu

      I said the above measurement for 1 cup of self raising flour. For this recipe you need only half cup of SR flour.

      For this cake you take 1 1/2 cup plain flour ( as mentioned in the recipe) and for the 1/2 cup of SR flour, you take 1/2 cup plain flour+ 3/4 tsp baking powder+ 1/8 tsp salt.

      Hope this is clear and I haven’t confused you more… please do get back to me if u need anymore clarifications.

  • hi,i’m frm tvm…i havn’t seen self raising flour in any of the stores here..usually i bake cakes with maida..is there any substitute 4 self raising flour???

  • Thanks Varsha, its good in a way that you dont like cake, I blame these cakes for my extra kilos ;)

    ammu, try this,I thnk u both will like this.

    Thanks priya and yes its very simple & delicious too :)

  • hi maria,
    i would love to try this cake. cud u tell me from where i can get white cooking choc in bahrain. I stay in hoora. Actually we are planning to buy an oven. cud u suggest the brand u use?

    • Hi Fehmida

      Thanks a lot for dropping in..

      You will get white cooking chocolate in Al Jazira supermarket in Juffair or you may also get it in Geant. But since I was not able to find it before, I used Lindt classic white eating chocolate, which is available in all shops.

      Regarding the oven, am staying in a FF apartment & so am using the oven in the cooking range provided by them. Its written FAGOR in the cooking range, though the oven works well for me, I haven’t heard much about that brand.

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