Ingredients
The following ingredients have 12 Servings
- 150 grams (11 tablespoons) butter
- 150 grams very good quality white chocolate (chopped or in chip form)
- 2 eggs
- 150 grams (3/4 cup) sugar
- 2 teaspoons vanilla extract
- 150 grams (1 1/4 cups) all-purpose flour
- 1/2 teaspoon salt
- zest of one lemon, optional
Instruction
- Preheat your oven to 350° F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess.
- Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add the white chocolate and stir until melted and smooth. Let cool slightly.
- Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
- Fold in the vanilla extract, then the melted butter/chocolate mixture.
- Add the flour and salt and lemon zest (if using) and fold very gently into the batter until just combined—do not overmix. You don't want to deflate the batter.
- Pour the batter into your pan and bake for about 20-25 minutes. The cake will look just barely set but take it out! You want it slightly underdone. Let the cake cool fully before slicing.
- Dust the top with confectioners' sugar if you like, and sprinkle with berries or pomegranate seeds.
