Method
1. Grease a 20cm/8 inch round springform tin and line the base. Whisk the eggs and caster sugar in a mixing bowl for 10 mins or until the mixture is light and foamy and not too runny. Seive the flour and fold in with a metal spoon. Fold in the melted white chocolate. Pour into the tin and bake in a preheated oven, 180 degrees, 350F, gas mark 4, for 25 mins or until springy to the touch. Leave to cool slightly then transfer to a wire rack until completely cold then return to the tin. 2. To make the topping place the cream in a pan and bring to the boil, stirring to prevent it sticking. Cool slightly then add the white chocolate pieces and stir until melted. Remove from the heat and leave until almost cool, stirring, then stir in the quark or fromage frais. Pour the mixture on top of the cake and chill for 2 hours. Remove the cake from the tin and transfer to a plate. Enjoy!! xxxx

To make large chocolate curls pour melted chocolate onto a marble or acrylic board and spread it thinly with a palette knife or spatula. Leave to set at room temperature. Then using a scraper push through the chocolate at a 25 degree angle until a large curl forms.

Thanks to
Alice Bayliss from the United Kingdom for submitting this White Chocolate Truffle Cake recipe.

Added on 30 November 2008.