- 180g white chocolate
- 250g butter
- 280g sugar
- 180ml milk
- 225g plain flour
- 75g self-raising flour (see Note below)
- ½tsp vanilla essence
- 2 eggs
Ingredients:WHITE CHOCOLATE GANACHE
- 125ml cream (35%)
- 360g white chocolate
- 200g white chocolate
- 200g milk chocolate
- 200g dark chocolate
Note: If you don’t have self-raising flour, use 300g plain flour for this recipe and add
1 tsp baking powder.
Preheat oven to 170-180C. Grease deep 20cm round springform tin, line base and side with baking
paper. Combine butter, chocolate, sugar and milk in medium saucepan. Stir over low heat until
Transfer mixture to large bowl, cool 15mins. Stir in sifter flours.
Lightly beat eggs, add to mixture and stir in well.
Add vanilla essence, mix well. Pour into prepared tin. Bake, uncovered, about 1h40mins. Cool in tin.
If the cake raises too much, cut the top off with a sharp knife once it is cooled.
Meanwhile make white chocolate ganache. Bring cream to a boil in a small saucepan. Pour over
chocolate in medium bowl. Stir until chocolate melts.
Cover bowl, refrigerate, stirring occasionally, about 30mins or until ganache is of a spreadable
consistency. Turn cake onto serving plate top-side-up and top with ganache.
Spread ganache all over cake. To make chocolate curls, melt dark chocolate over simmering water.
Spread chocolate on marble slab or cooled surface. When chocolate is almost set, drag ice-cream
scoop over surface of chocolate to make curls.Repeat with white and milk chocolate.Decorate cake
with chocolate curls.