- Prep time 30 minutes
- Total time 3 hours
- Portion size 8 servings
In small bowl, sprinkle gelatin over 3 tbsp water; let stand for 5 minutes. In saucepan, heat cream over low heat; add gelatin. Remove from heat. Place chocolate in heatproof bowl; stir in cream mixture until well combined. Mix in yogurt. Cover surface directly with plastic wrap and refrigerate for 2 hours.
Meanwhile, preheat oven to 350°F. Grease 8-inch square baking pan; line with parchment paper. In bowl, mix icing sugar with ground almonds. In saucepan, heat butter over medium heat until browned; pour over icing sugar mixture, mixing well.
In bowl, using electric mixer, beat egg whites until soft peaks form; fold gently into icing sugar mixture. Pour batter into prepared pan; bake until tester inserted in centre comes out clean, about 25 minutes. Let cool on rack. Remove cake from pan and cut into 8 portions.
Using electric mixer, beat white chocolate mixture until lightened and fluffy; spoon into pastry bag fitted with 1/2-inch round tip. Garnish each portion with dots of white chocolate mixture; sprinkle pistachios and fresh blueberries over top (if using). Serve with remaining white chocolate mixture and Blueberry & Honey Compote on the side.
Blueberry & Honey Compote
In saucepan, combine 2 cups frozen blueberries, 1/2 cup honey and zest of 1 lime. Bring to boil; reduce heat and simmer for 20 minutes. Makes about 2 cups.
Did you know?
These little cakes are named for their resemblance to gold bars.
Nutritional facts PER SERVING: about
- Iron 1 mg
- Fibre 2 g
- Sodium 175 mg
- Sugars 55 g
- Protein 12 g
- Calories 650
- Total fat 37 g
- Saturated fat 19 g
- Total carbohydrate 67 g