Recipe Instructions:
700g CADBURY Baking White Chocolate, chopped
750g cream cheese, chopped, softened
6 eggs, separated
Step 1
Preheat oven to 130C. Place 250g white chocolate in a baking dish. Roast for 10 minutes, then remove and stir. Return to oven and roast, stirring every 5 minutes, for 25 minutes or until dark golden and caramelised. (Don’t worry if chocolate seizes as it will come back together in the next step.)
Step 2
Transfer roasted chocolate to a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch water), stirring for 3-4 minutes until smooth. Remove from heat, cool slightly.
Step 3
Increase oven to 150C. Grease and line the base and sides of two 18cm springform cake pans with baking paper.
Step 4
Add 250g cream cheese to caramelised chocolate and stir well to combine. Then add the egg yolks and mix to combine. Using an electric mixer, beat eggwhites to stiff peaks. Working in 3 batches, fold eggwhites into the chocolate mixture. Divide mixture between prepared cake pans and bake for 1 hour 30 minutes or until cake springs back in the centre when pressed lightly. Cool in pans for 20 minutes, then transfer cakes in pans to the fridge to cool completely (cake will sink a little while cooling).
Step 5
To make the icing, melt 300g white chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water). Transfer to an electric mixer and add remaining 500g cream cheese. Beat on medium speed for 8 minutes or until smooth and glossy. Release cakes from pans and place one cake layer on a cake stand, then spread 1/2 cup cream cheese icing over the top. Top with second cake layer and using a palette knife, spread remaining icing over the top and sides of the cake. Refrigerate until ready to serve.
Step 6
To make chocolate shards, line two baking trays with baking paper. Roast 100g white chocolate in a baking dish following the roasting process in step 1.
Step 7
Meanwhile, melt remaining 50g white chocolate in a heatproof bowl set over a saucepan of simmering water (don't let bowl touch water), stirring until melted and smooth.
Step 8
Using a palette knife, spread roasted chocolate over the piece of baking paper on one tray, and spread melted chocolate over the piece of baking paper on the remaining tray. Roll up sheets of baking paper from the long edge and place both trays in the freezer for 30 minutes to harden. Remove from freezer, unroll and carefully transfer shards to fridge until ready to serve.
Step 9
Decorate cake with roasted chocolate and white chocolate shards to serve.
