Butter, for greasing
100g quality white chocolate
Extra 100g unsalted butter
3 eggs
2/3 cup caster sugar
! cup plain flour
1 cup cream
Splash of orange flower water
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Grease a 22cm springform pan with melted butter. Line the pan with baking paper cutting the circle 5cm larger than the base. Using scissors, nick the outside circumference of the paper and line the tin, folding the slit sections over each other so that you have a smooth surface.
Place chocolate and butter into the top of a double boiler and stir occasionally until melted. Beat eggs and sugar in a bowl until mixture is thick and creamy, fold through flour mixing well. Add egg and chocolate mixtures together stirring until combined thoroughly. Pour mixture into prepared cake pan and bake in an oven 180°C for 35-40 minutes (it may appear sticky in the middle but do not cook any further).
Cool cake in pan, remove and slice to serve. In a small bowl combine the cream and orange blossom water. Serve cake on plates with orange blossom cream. Serves 8.
Brown Brothers produces the widest varietal range in the world. Visit the online food and wine matching adviser www.brownbrothers.com.au for further details.
