Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1 pinch salt
6 ounces white chocolate, cut into small pieces
1/2 cup powdered sugar
1/2 cup unsalted butter, cut into small pieces
2 eggs, lightly beaten
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips
7 ounces milk chocolate, cut into small pieces
1 1/2 cups macadamia nuts, chopped (optional)
Directions:
Preheat oven to 350 degrees.
Grease a 9 inch springform cake pan.
Sift together flour, baking powder & salt, set aside.
In a medium saucepan over a low heat melt white chocolate, sugar & butter until smooth stirring frequently.
Cool chocolate, sugar & butter mixture slightly then beat in the eggs & vanilla.
Stir in the flour mixture until well blended.
Stir in the chocolate chips.
Spread evenly in the prepared pan.
Bake for 20-25 minutes until a cake tester inserted in the cake comes out clean; do not over-bake.
Remove the cake from the oven an place on a heatproof surface.
Sprinkle the chopped milk chocolate evenly over the cake and return it to the oven for 1 minute.
Remove the cake from the oven again and gently spread softened chocolate evenly over the top.
Sprinkle with the macademia nuts and gently press them into the chocolate (optional).
Cool on a wire rack for 30 minutes, then chill, for about 1 hour until set.
Run a sharp knife around the side of the pan to loosen, then unclip the side of the springform pan & remove it carefully.
Cut into thin wedges.
Servings: 12
Time preparation: 30 min.
Time total: 55 min.