150g white chocolate
440g caster sugar
225g plain flour
75g s/r flour
1 tsp vanilla essence
2 eggs - lightly beaten
300g white chocolate
Handy Hintit can be difficult to judge if this cake is cooked but the crust of the cake should be thick and sugary will keep for a week but not very likely
MethodPreheat oven to moderate - would guess 180C/160C for fan (I used fan at 160C).
Grease the bottom & sides of DEEP 20cm round cake tin.
Put the chocolate, butter, sugar & milk in a pan and slowly heat (without boiling) until smooth - leave the mixture to cool which will take approx 15 mins.
Whisk the two flours into the chocolate mix, then add the eggs & vanilla. Then pour the mix into the cake tin.
Cover the tin with tin foil and bake for approx 1hr.
Remove the foil and leave the cake in the cake tin for 10mins before turning out onto wire rack to cool.
To make the ganache topping:
Bring the cream to the boil in pan then pour over the chocolate that you have already broken into small pieces.
Stir with a wooden spoon until the chocolate has melted and then cover & pop in fridge for approx 30minutes - stirring occasionally - before spreading over cooled cake.