For the body and soul...: White Truffle Cake

Recipe source: Bellefontaine, Jacqueline Chocolate, adapted

For the sponge cake:
2 eggs
4 tbsp caster sugar
5 ½ tbsp all purpose flour
50 g (1 3/4 ounces) white chocolate, melted

For the topping:
300 ml (1 1/4 cups) heavy cream
350 g (12 ounces) white chocolate, broken into pieces
250 g (1 1/4 cups) cream cheese or quark cheese
1 vanilla bean, split and scraped

To make the sponge cake:

Grease an 8 inch (20 cm) springform pan and flour the base.
In a bowl, beat the eggs and superfine sugar with an electric mixer for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
Sift the flour and carefully fold in with a metal spoon.
Fold in the melted white chocolate.
Pour the mixture into prepared pan and bake in a preheated oven at 350 F (180 C) for 25 minutes or until springy to the touch.
Cool slightly, then transfer to a wire rack to cool completely. Return the cold cake to the pan.

To make the truffle:

Place the cream in a pan, stir in vanilla seeds
Bring to a boil, stirring to prevent it from sticking to the bottom of the pan.
Remove the pan from the heat, add the white chocolate pieces, and stir until melted and combined.
Allow to cool, then stir in the cream cheese.
Pour the mixture on the top of the cake and chill for about 3-4 hours.
Remove the cake from the pan and transfer to a serving plate. Decorate.

Original entry: http://forthebodyandsoul.blogspot.com/2008/04/white-truffle-cake.html