Desserts Recipes - White Truffle Cake Recipe

Ingredients

Serves 12

• 50g/2oz white chocolate

• 2 eggs

• 50g/2oz caster sugar

• 50g/2oz tablespoons plain flour (sifted)

For the truffle topping:

• 300ml/1/2pt double cream

• 350g/12oz white chocolate (broken into pieces)

• 250g/9oz fromage frais

• Cocoa powder for dusting

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Method:

1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 20cm/8in round spring form tin and line the base with baking parchment.

2. In a heatproof bowl set over a pan of simmering water, melt the white chocolate.

3. Whisk the eggs and sugar in a mixing bowl for 10 minutes, or until very light and foamy. Fold in the flour with a metal spoon. Then fold in the melted white chocolate.

4. Pour the mixture into the tin and bake in the oven for 25 minutes, or until springy to the touch. Leave to cool slightly, then transfer to a wire rack to cool completely. Wash and dry the cake tin and return the cold cake to it.

5. To make the topping, place the cream in a pan and bring to the boil, stirring to prevent it from sticking to the bottom of the pan. Cool slightly, then add the white chocolate pieces and stir until melted and combined.

6. Remove from the heat and set aside until almost cool, stirring, then stir in the fromage frais. Pour the mixture on top of the cake and chill for 2 hours.

7. Remove the cake from the tin and transfer to the serving plate. Dust with cocoa powder and serve.