Ingredients for Creamy White Chocolate Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- All Purpose Flour
- White Chocolate
- Heavy Cream
- Low Fat Quark Cheese
- Dark Chocolate
- Unsweetened Cocoa Powder
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How to Make Creamy White Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round springform pan.
- In a large bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar for 10 minutes, until light, fluffy, and pale yellow. The mixture should leave a trail when the whisk is lifted.
- In a separate bowl, whisk together 2 cups all-purpose flour and 2 teaspoons baking powder. Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined.
- Fold in 1 cup melted white chocolate chips.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, prepare the ganache: In a medium saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer. Remove from heat and add 12 ounces of white chocolate, chopped. Stir until smooth and creamy.
- Stir in 4 ounces of cream cheese, softened. Set aside to cool slightly.
- Once the cake is completely cool, carefully pour the ganache over the top, spreading evenly.
- Refrigerate for at least 2 hours to allow the ganache to set.
- Prepare the chocolate curls: Melt 4 ounces of your favorite chocolate (dark, milk, or semi-sweet) and spread it thinly onto a marble or acrylic surface.
- Once the chocolate is slightly set, use a bench scraper to create curls by pushing the chocolate at a 25-degree angle. Chill until firm.
- Remove the cake from the pan and place it on a serving platter. Decorate with the chocolate curls and dust with cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
93g
Fat
61g
Carbs
8g
