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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A light, white sponge cake topped with a rich and creamy-white chocolate truffle mixture....just decadent and wonderful! From the book The Home Baker . Ingredients:
butter, for greasing |
1 3/4 oz good white chocolate |
2 eggs |
1/4 cup superfine sugar (dissolves faster than regular sugar) |
1/2 cup all-purpose flour |
truffle topping |
1 1/4 cups heavy cream |
12 oz good white chocolate, broken into pieces |
generous 1 cup mascarpone cheese |
to decorate |
block of good milk chocolate, grated with a vegetable peeler to make a nice pile of curls (hint: have it at room temperature for easy curling) |
unsweetened cocoa, for dusting |
Directions:
1. Preheat oven to 350 degrees
2. Grease sides and line the bottom with parchment paper of an 8-inch round springform cake pan
3. Melt the white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring constantly
4. Using a hand-held electric whisk, beat the eggs and sugar together in a large bowl until thick and pale-the mixture should leave a trail when the whisk is lifted (or use a hand whisk but you need MUSCLE for that!)
5. Sift the flour and gently fold into the eggs with a metal spoon or palette knife.
6. Add the melted chocolate.
7. Pour batter into the prepared pan and bake in oven for 25 minutes, or until springy to the touch
8. Let cool slightly in the pan, then transfer to a cooling rack and let cool completely
9. Return the cooled cake to the pan (for pouring topping over)
10. To make the topping, put the cream in a pan and bring to a boil, stirring constantly
11. Let cool slightly, then add the white chocolate and stir until melted and combined
12. Remove from the heat and set aside until almost cool, stirring, then mix in the mascarpone cheese until smooth
13. Pour on top of the cake, letting it drip down the sides into the pan
14. Let chill in the refrigerator for 2 hours
15. Remove springform sides and slide cake onto serving plate
16. To Decorate:
17. Pick up the milk chocolate curls carefully and arrange on the top of the dessert
18. Dust lightly with unsweetened cocoa using a small wire sifter
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