CAKE
250g butter
150g white chocolate
440g caster sugar
250ml milk
225g plain flour
75g s/r flour
1 tsp vanilla essence
2 eggs - lightly beaten
GANACHE
125ml cream
300g white chocolate
preheat oven to moderate - would guess 180 or 160 for fan (I used fan at 160)
grease bottom & sides of DEEP 20cm round cake tin
put chocolate, butter, sugar & milk in pan and slowly heat (without boiling) until smooth - leave to cool approx 15mins
whisk flours into chocolate mix then eggs & vanilla then pour into cake tin
cover with tin foil and bake for approx 1hr
remove foil and leave in cake tin 10mins before turning out onto wire rack to cool
to make the ganache
bring cream to the boil in pan then pour over broken up chocolate, stir with wooden spoon until chocolate melted and then cover & pop in fridge for approx 30minutes - stirring occasionally - before spreading over cooled cake
it 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