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White Chocolate 01

White Chocolate 01 comes together with T Sweet Butter Melted And Clarified, T Castor Sugar, T Sweet Butter Softened, White Chocolate Broken Up, and C Heavy Cream At Room Temperature. Scale it up or down for the number of people at the table.

Ingredients

• 90
• 15
• 5
• 300
• 125
• 480
• 20
• 180
• 65

Method (preview)

1. 1

   Butter springform pan with softened butter.

2. 2

   Combine graham wafer crumbs, melted butter, nutmeg and sugar in food processor or bowl and process until well-mixed.

3. 3

   Press evenly over bottom and 2/3rds up sides of pan.

4. 4

   Set aside.

5. 5

   Melt chocolate in double boiler. Slowly stir in cream until smooth.

6. 6

   Remove from heat and let cool slightly.

7. 7

   In large bowl, with electric mixer on medium speed, beat cream cheese until smooth.

8. 8

   Add egg-yolks one at a time, making sure to blend well, and stopping to scrape down sides of bowl after each addition.

9. 9

   Add chocolate mixture, vanilla and salt.

10. 10

    Beat at medium speed for two minutes.

11. 11

    Beat egg-whites in a separate mixing bowl, with electric mixer on low speed, until foamy.

12. 12

    Beat on high until soft, rounded peaks form.

13. 13

    Fold egg-whites into chocolate mixture. Pour into crust.

14. 14

    Place pan on baking sheet and bake at 150 C for 55 minutes.

15. 15

    The cake will rise and the top will wiggle slightly when shaken.

16. 16

    Turn off heat and let cake stand in oven for one hour (It may sink).

17. 17

    Remove cake from oven and place on wire rack in a draft-free place and cool cake to room temperature.

18. 18

    Melt chocolate in double boiler. Slowly stir in cream until mixture is smooth. Stir in flavouring. Pour topping over cool cake.

19. 19

    Cover with cello-wrap and refrigerate overnight.

20. 20

    Three hours before serving, remove cake from refrigerator and remove side of springform. Garnish if desired.