CAKE:
250 g butter
150g white chocolate
440 g caster sugar
250ml milk
225g flour
Flour 75 g r /
1 tsp tsp vanilla essence
2 eggs - lightly beaten
Ganache:
125ml cream
300g white chocolate
Method
Preheat the oven to moderate - I would say 180C/160C fan (I used to fan 160C).
Butter bottom and sides of 20 cm deep round cake pan.
Place chocolate, butter, sugar and milk in a saucepan and heat gently (without boiling) until smooth - Cool the mixture takes about 15 minutes.
Whisk the flour in two cocoa powder, add eggs and vanilla. Pour the mixture into the cake tin.
Cover with foil and bake about 1 hour.
Remove the foil and let the cake-shaped cake for 10 minutes before removing from pan to rack to cool.
In order ganache topping:
Bring the cream to a boil, pour in all the chocolate that has already broken into small pieces.
Stir with a wooden spoon until the chocolate is melted, then cover and pop in the fridge for 30 minutes - stirring occasionally - and then spread on cooled cake.
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