Sunday Sessions

Source

http://www.taste.com.au/recipes/27276/white+chocolate+custard+cake

Ingredients

Cake

6 eggs
1 cup caster sugar
1/2 cup self-raising flour
1/2 cup plain flour
1/2 cup cocoa powder

White Chocolate Custard

2 tablespoons custard powder
1 tablespoon cornflour
1 tablespoon caster sugar
2 tablespoons custard powder
1 tablespoon cornflour
1 tablespoon caster sugar
1 3/4 cups milk
1 teaspoon vanilla extract
1/2 x 180g block white chocolate, chopped
5 kinder surprise bars

Chocolate ganache

150g dark chocolate, chopped
1/4 cup thickened cream

Method

Step 1

Make custard: Combine custard powder, cornflour and sugar in a saucepan over medium heat. Add 2 tablespoons milk. Stir until smooth. Gradually stir in remaining milk. Cook, stirring, for 5 to 7 minutes or until custard boils and thickens (custard will coat the back of a spoon). Remove from heat. Stir in vanilla and chocolate until smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside to cool to room temperature. Refrigerate for 2 hours.

Step 2

Meanwhile, preheat oven to 170°C/150°C fan-forced. Grease two 6cm-deep, 20cm (base) round springform cake pans. Line bases with baking paper.

Step 3

Using an electric mixer, beat eggs until thick and creamy (about 8 to 10 minutes). Gradually add sugar, 1 tablespoon at a time, beating to dissolve. Meanwhile, triple-sift flours and cocoa powder. Fold into egg mixture until just combined. Divide between prepared pans.

Step 4

Bake for 18 to 20 minutes, swapping halfway through cooking, or until cakes spring back when touched in centre. Turn, top side up, onto wire racks lined with baking paper to cool completely.

Step 5

Line base and side of 1 springform pan with plastic wrap. Place 1 cake in prepared pan. Spoon over custard. Top with remaining cake. Cover. Refrigerate for 4 hours or until custard has set.

Step 6

Make ganache Place chocolate and cream in a microwave-safe bowl. Microwave on medium-high (75%) for 30 seconds to 1 minute, stirring with a metal spoon, or until smooth. Refrigerate for 10 minutes or until thick and spreadable. Remove cake from pan. Transfer to a plate. Spread with ganache. Stand for 5 minutes. Top with eggs. Set aside for 15 minutes to set.