White Chocolate Truffle Cake

Ingredients:
Cake:
2 eggs
4 tbsp superfine sugar
1/3 cup all-purpose flour
1 3/4 oz white chocolate, melted
Truffle Topping:
1 1/4 cups heavy cream
12 oz white chocolate, broken into pieces (or white chocolate chips)
1 1/4 cup cream cheese
To Decorate:
Dark, milk chocolate melted
unsweetened cocoa, to dust

Directions:

1. Grease an 8-inch round springform pan and flour the base (i just put in some parchment paper). Beat the eggs and superfine sugar in a mixing bowl for 10 minutes or until mix is light and foamy and whisk leaves a trail that lasts a few seconds when lifted. Sift flour and carefully fold with metal spoon. Fold in melted white chocolate. Pour mix into prepared pan and bake in preheated oven (350) for 25 minutes or until springy to the touch. Cool slightly then transfer to wire rack to cool completely. Return cold cake to pan.
2. Truffle Topping: Place heavy cream in pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Allow to cool slightly, then add the white chocolate pieces (still over burner) and stir until melted and combined. Remove the pan from the heat and stir until almost cool, then stir in the cream cheese. Pour mixture on top of the cake and chill for about 2 hours. Remove from the pan and transfer to a serving plate.
3. To make large chocolate curls, pour melted chocolate onto a marble or acrylic board and spread it thinly with a spatula. Allow to set at room temperature. Using a peeler, push through the chocolate at a 25 degree angle until large curls form. Remove each curl as you make it and refrigerate until set. Decorate cake with chocolate curls and sprinkle with a little unsweetened cocoa. (Because I live in Hawaii and chocolate never sets in Hawaii. So I melted my chocolate and drizzled it on some wax paper. I stuck the wax paper in the fridge to set and then just moved it on top of my cake. I sprinkled the unsweetened cocoa over it and presto!)

*Notes:
I didn’t wait until the white chocolate mixture had cooled enough so it made my truffle topping not quite set. it’s still pretty gooey and i dunno if it’s supposed it be that way or not. Either way it’s damn good. hehehe.