Ingredients
- Eggs 2
- Superfine sugar 4 tbsp
- All purpose flour 1/3 cup
- White chocolate(melted) 1, 3/4 ounces
- Truffle topping:
- Olpers cream 1, 1/4 cups
- White chocolate(broken into pieces) 12 ounces
- Cream cheese 1, 1/4 cups
- For Garnishing:
- White chocolate(melted)
- Unsweetened cocoa to dust
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Cooking Directions
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Grease an 8 inch round spring form pan and flour the base.
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Beat the eggs and superfine sugar in a mixing bowl for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
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Sift the flour and carefully fold in with a metal spoon.
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Fold in the melted white chocolate.
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Pour the mixture into the prepared pan and bake in a preheated oven at 350F for 25 minutes, or until springy to the touch.
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Cool slightly, then transfer to a wire rack to cool completely.
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Return the cold cake to the pan.
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To make the truffle topping, place the cream in a pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan.
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Allow to cool slightly, then add the white chocolate pieces, and stir until melted and combined.
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Remove the pan from the heat and stir until almost cool, then stir in the cream cheese.
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Pour the mixture on top of the cake and chill for about 2 hours.
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Remove the cake from the pan and transfer to serving plate.
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To make large chocolate curls, pour melted chocolate onto a marble or acrylic board and spread it thinly with a spatula.
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Allow to set at room temperature.
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Using a peeler, push through the chocolate at a 25 degree angle until a large curl forms.
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Remove each curl as you make it and refrigerate until set.
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Decorate the cake with chocolate curls and sprinkle with a little unsweetened cocoa.
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