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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Line the bottom of a greased 8 1/2 inch springform pan with wax paper, grease the paper and dust the pan with flour, knocking out the excess. | 2. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla and 3 tablespoons water, stirring until the mixture is smooth. | 3. Remove the bowl from the heat and let the mixture cool. | 4. Into a bowl sift together the flour and the salt. | 5. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. | 6. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. | 7. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 25 minutes, or until a tester comes out clean. | 8. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. | 9. Invert the cake onto another rack and remove the wax paper. | 10. Reinvert the cake onto the rack and let it cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white chocolate	3	ounces	chopped	458.4113	50.3827	4.9923	27.2921
butter	2	tablespoons	unsalted cut	203.628	0.017	0.2414	23.0352
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
cake flour	1/2	cup		247.97	53.4506	5.617000000000001	0.5891
salt	1/4	teaspoon		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
sugar	1/3	cup		268.66	67.1987	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.