I love cooking for my family. They let me experiment and they eat pretty much anything. My parents came over a few weeks ago and I made all new recipes except for the steak. Wouldn’t you know it, that’s the item I messed up!
After a huge meal, I wanted something that wasn’t too filling yet still felt like a substantial dessert. I had torn out this recipe years ago (Food & Wine 2002 – yes, I know…old.) and it seemed like it would top off the meal well. To complement the dessert, I thought it would need something else. I roasted some grapes, made whipped cream, and even pulled out some melted dark chocolate. It didn’t need any of these!
This recipe is especially good for when you’re having guests because it can be made in advance. Enjoy!
7 oz. white chocolate, chopped
1 oz. white chocolate, for shaving
7 Tbls unsalted butter
2 vanilla beans, split, seeds scraped
5 large eggs, separated
⅓ C bread flour, sifted
pinch of cream of tartar
⅓ C sugar
1. Butter a 9” springform pan. Line the bottom with parchment paper and butter the paper.
2. In a large bowl set over a pot of barely simmering water, stir the chopped white chocolate with the butter until almost melted.
3. Remove the bowl from the heat, add the vanilla seeds and stir until smooth.
4. Stir in the eggs.
5. Sift the bread flour over the batter and stir.
6. In a large bowl, beat the egg whites with the cream of tartar to soft peaks.
7. Gradually add the sugar and beat until the whites are stiff and glossy.
8. Beat ¼ of the egg whites into the batter, then fold in the remaining whites until no streaks remain.
9. Pour the batter into the prepared pan and smooth the top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
10. Preheat the oven to 375. Bake the cake in the middle of the oven for about 30 min, until puffed and golden and a toothpick inserted in the center comes out clean.
11. Let the cake cool completely in the pan.
12. Run a thin knife around the edge of the cake, then remove the side of the pan.
13. Slide the cake onto a plate. Shave white chocolate onto top of cake.
From December 2002 Food & Wine.
The baked cake can be refrigerated for up to 2 days. Serve at room temperature for best flavor.