WHITE CHOCOLATE CAKE
- 2 extra-large eggs
- 160 ml castor sugar
- 2 ml vanilla essence
- 250 ml cake flour
- 8 ml baking powder
- 1 ml salt
- 60 g butter/margarine, melted
- 125 ml milk
- 250 ml fresh cream
- 350 g white chocolate, chopped
- 250 g tub cream cheese or Mascarpone cheese
- chocolate shaving for decorating
Beat eggs and castor sugar together until light and creamy. Add essence. Sift flour, baking powder and salt together. Add dry ingredients to egg mixture, alternately with melted butter and milk. Beat lightly. Turn out into a greased 23 cm loose-bottom springform cake pan.
Bake in a preheated oven at 180 ºC for about 25 min.
Leave in pan for a few minutes before turning out into a wire rack to cool completely.
Place cream in a heavy-based saucepan and bring to the boil, stirring constantly. Add chocolate and stir until melted and smooth. Remove from heat and cool. Add cream cheese. Mix until smooth and lump-free.
Line base and sides of springform cake pan with greaseproof paper Place cooled cake in the bottom, spoon on topping and refrigerate until set. Decorate with chocolate shaving.
Photo: Sunell Liebenberg