Cake:
2 cups dried breadcrumbs
1/2 cup sugar
1 teaspoon cinnamon
1 butter
1/2 cup chopped pecans
32 ounces cream cheese softened
1 cup granulated sugar
5 jumbo eggs shelled and warmed in microwave 2 minutes
6 ounces white chocolate melted
1/4 cup cornstarch
1 tablespoon vanilla
1/2 cup heavy cream
1 pint raspberries

Topping:
1/4 cup cornstarch
3/4 cup sugar
1 pint raspberries
1/2 cup water

Method

1. Mix bread crumbs, sugar and cinnamon in spring form pan.
2. Put butter and pecans in ceramic bowl and place in microwave for 2 minutes on high.
3. Add to crumbs then mix and pat on bottom and sides of pan.
4. Cream the cheese until light then add sugar and beat again.
5. Add eggs one at a time beating after each.
6. Add cornstarch, vanilla, cream and mix well.
7. Add chocolate and mix well.
8. Stir in raspberries gently or drop in carefully after pouring batter into pan.
9. Pour into pan then place in preheated oven in pan of water on bottom rack.
10. Bake for 35 minutes.

Cake:
1/3 Cup white chocolate (cut in small pieces)
1/2 Cup hot water
1 Cup butter(no substitutes!)
1 1/2 Cup white granulated sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
2 1/2 Cups cake flour
1 teaspoon baking soda
1 Cup buttermilk
4 egg whites, stiffly beaten

Frosting:
1/2 Cup plus 2 tablespoons sugar
6 Tablespoons evaporated milk
1/4 Cup butter
2 Cups white chocolate (cut in small pieces)
1 1/2 teaspoons vanilla
white chocolate curls for garnish (optional)
toasted nuts for garnish (optional)

Method

1. Preheat oven to 350 degrees F.
2. Grease and flour 3 -9 inch layer pans.
3. Melt white chocolate in hot water; cool.
4. Cream butter and sugar until light and fluffy.
5. Add egg yolks. Beat.
6. Add white chocolate and vanilla.
7. Sift flour and soda together, add alternately with buttermilk to creamed mixture.
8. Fold in stiffly beaten egg whites.

Frosting:

1. Combine milk, sugar, and butter in saucepan. Bring to full, rolling boil and boil 1(one) minute.
2. Remove from heat and add white chocolate and vanilla. Stir until candy is melted.
3. Beat until spreading consistency. Frost 3-layer cake.
4. Spread slowly, cool if icing is too loose, heat if too stiff.
5. Garnish with the chocolate curls and/or nuts.
6. Use a serrated edge knife to cut cake.

Cake:
75grams butter
75grams caster sugar
2 eggs, lightly beaten
75 grams self raising flour
½ tsp baking powder
25 grams cocoa powder
50 grams ground almonds

Truffle Topping
350 grams plain chocolate
100 gram butter
1 ¼ cups of heavy cream
75 grams chocolate cake crumbs
1/3 cup hazelnuts, crushed
100 grams white chocolate, melted
6-8 strawberries

Method

1. Preheat oven to 350 F.
2. Lightly grease 20 cm cake pan and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
3. Sieve the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake for 25 minutes or until springy to the touch.
4. Leave to cool completely. Wash and dry the pan and return the cooled cake to the pan.

Topping:

1. Heat the chocolate, butter and cream in a heavy based pan and stir until smooth. Cool, and then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes.
2. Beat the mixture again, and then add the cake crumbs and the hazelnuts, beating until well combined. Spoon over the sponge base.
3. Dip each strawberry ’til half in white chocolate and arrange in a decorative way over
   the top.

2 pounds sweet potatoes, (about 3)
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (NOT self-raising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Method

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2 -inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a thoothpick inserted in center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
5. Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
6. When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
7. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on tope of cake, and serve. Serves 8 to 10.

Ingredients

2 tbsp butter
5 tbsp heavy cream
225 grams good quality white chocolate, broken into pieces.
1 tbsp orange – flavored liqueur

To finish:
100 grams white chocolate melted

Method

• Line a loaf tin with parchment paper. Place the butter and the cream in a saucepan and bring slowly to the boil, stirring constantly. Boil for 1 minute, then remove the pan from the heat. Add the chocolate pieces to the mixture, stir till melted ,then beat in the liqueur if using.Pour the mixture in the prepared tin and chill for 2 hours till firm. Using a teaspoon, roll small amounts of the mixture into balls. Chill for another 30 minutes.

To finish:

• Dip the balls in the chocolate, allowing the excess to drip back into the bowl. Place on nonstick baking parchment , swirl the chocolate with the tines of a fork and leave to harden.

Truffle Topping:
350 grams plain chocolate
100 gram butter
1 ¼ cups of heavy cream
75 grams chocolate cake crumbs

Method

• Preheat oven to 350 F.
• Lightly grease 20 cm cake pan and line the base. Beat together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
• Sieve the flour, baking powder and cocoa powder together and fold into the mixture along with the ground almonds. Pour into the prepared pan and bake for 25 minutes or until springy to the touch. Leave to cool completely. Wash and dry the pan and return the cooled cake to the pan.

Topping:

• Heat the chocolate, butter and cream in a heavy based pan and stir until smooth. Cool, and then chill for 30 minutes. Beat well with a wooden spoon and chill for a further 30 minutes. Beat the mixture again, and then add the cake crumbs, beating until well combined. Spoon over the sponge base .Arrange the truffles over the mixture and press slightly .Sift some cocoa powder over the truffles in a decorative way. Chill.

Cake:
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
4 oz white chocolate
1/4 cup milk
1 cup solid vegetable shortening
2/3 cup sugar
6 large egg whites

Frosting:
8 oz cream cheese
1/4 cup butter
1 cup sugar
4 oz white chocolate, melted and cooled
1/2 cup heavy cream
1 cup bottled lemon curd

Method

1. Heat oven to 350. Grease and flour two 9-inch round cake pans.
2. In bowl, mix flour, baking powder and salt. In suacepan, melt chocolate with milk over medium heat; let cool.
3. In large bowl, beat shortening and sugar until smooth, 3 minutes. Gradually beat in whites and milk mixture. On low speed, beat in flour mixture. Spread evenly in pans.
4. Bake in 350 oven 20 minutes, until pick inserted in centers tests clean. Cool in pans on rack 5 minutes. Remove from pans; let cool. Slice each layer in half horizontally.

Frosting:
Soften cream cheese and butter in bowl. Beat in sugar. Beat in chocolate, then thickened. Place 1 cake layer on stand. Spread with 1/3 cup curd and 1/3 cup frosting. Continue stacking layers, curd and frosting. Cover outside of cake with frosting. Chill 1 hour.

Non Stick Vegetable Spray.
1 Cup all purpose flour
1tsp baking power
1tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp all spice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter,melted
1 large egg
1tblsp finely grated peeled ginger
1 1/4 tsps vanilla extract,divided
3/4 cup chopped toasted hazelnuts (about 4oz), divided
3 tbls whipping cream
3 ounces high quality white chocolate (such as Lindt or Perugina)

Method

1. Preheat oven to 350,spray 9x9x2 ins metal baking pan with non stick spray.Whisk flour and next 5 ingredients in med bowl.Using electric mixer,Beat squash,brown sugar,butter egg,ginger,and 1 tsp vanilla in large bowl to blend.Fold in flour mixture and add 1/2 cup hazelnuts.
2. Transfer to pan,spreading edges(Layer will be thin)bake cake until tester inserted into center comes out clean,about 30 min.Cool.
3. Bring cream just to boil in small sauce panover med heat.Remove from heat.Add white chocolate and remaining 1/4 tsp vanilla;whisk until smooth.Let stand at room temp until thick enought o spread over cake(layer will be thin).Sprinkle remaining 1/4 cup nuts over.
4. Can be made one day ahead.Let stand at room temp cut into 16 squares and serve

Cake:
60 grams plain chocolate, chopped
15 grams unsweetened cocoa powder (not Dutch-processed)
½ cup boiling water
160 grams all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
115 grams unsalted butter, room temperature
227grams granulated white sugar
2 eggs
1 teaspoon pure vanilla extract
½ cup milk

Mousse:
340 grams good-quality white chocolate (such as Lindt or Baker’s), chopped
1 1/2 cups chilled whipping cream
3 large egg whites
12 strawberry halves
Cocoa powder

Method

Cake:

1. Preheat oven to 350 degrees. Butter and line with parchment paper, a 23 x 5 cm loose bottomed baking pan. Set aside.
2. In a stainless steel or heatproof bowl place the chopped chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Pour the batter in the prepared pan and smooth the top. Bake for about 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes.
7. When completely cooled, split the cake in half horizontally; place one half in the same baking pan after you have washed it and save the other half for another use. Arrange the strawberry halves in the small empty space between the pan and the cake.

Mousse:

1. Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
2. Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture.
3. Spoon mousse over cake and chill 3-4 hours or overnight.
4. Decorate with sifted cocoa powder and one large strawberry.

Melted butter for greasing the pan
3 cups all-purpose flour
2 teaspoons salt
1 1/2 cups unsalted butter, at room temperature
1 8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup finely chopped white chocolate

Method

1. Preheat oven to 350°F (175°C). Using a pastry brush or kitchen towel, lightly coat a 10″ tube pan with melted butter.
2. Sift together flour and salt in a medium bowl. Set aside.
3. In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes, being sure to scrape down the sides of the bowl periodically. Add the eggs, one at a time, scraping down the sides again and beating well after each addition. Beat in vanilla and almond extracts.
4. With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate.
5. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles.
6. While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick.
7. The cake’s should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes.
8. Turn the cake out onto the rack (see note) and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely.

Softened butter for greasing pan
1.5 sticks butter (12 T)
3/4 c brown sugar, packed
1 can (20 oz) Crushed pinepaple
1 jar (20 oz) maraschino cherries, drained
6 oz white chocolate, finely chopped
1 package plain white cake mix
3 large eggs
2 t vanilla extract

Method

1. Place a rack in the center of the oven and preheat to 350.
2. Lightly grease a 13×9 pan with butter, set aside.
3. Place 6 T of the butter in a small microwave safe bowl and microwave until melted (35-45 seconds), or melt on stove top.
4. Stir brown sugar into the melted butter.
5. Turn this mixture into the prepared abking pan, and spread with back of a wooden spoon until it completely covers the bottom of the pan.
6. Allow to cool for 2 or 3 minutes.
7. Drain the pineapple with a fine mesh strainer, reserving the liquid, mash with rubber spatula to drain as much liquid as possible.
8. Measure out 1 c of liquid and set aside.
9. Pour the drained pineapple onto the brown sugar mistureand spread evenly with rubber spatula.
10. Pat cherries dry and randomly arrange on top of pienapple. Set pan aside.
11. Cut the remaining 6 T of butter into pieces.
12. Place the butter and the white cocolate in a small microwave safe bowl and microwaveon high until butter has melted, about 1 minute.
13. Stir until the white chocolate throughl melted and mixture is smooth.
14. Place the cake mix, 1 c pineapple liquid, eggs, vanilla and white chocolate mixture in large mixing bowl.
15. Blend with electric mixer on low for 1 minute. Stop mixer and scrape down sides of bowl.
16. Increase mixer speed to medium, and mix 2 minutes longer. Batter should be well combined and thick.
17. Pour batter over the pineapples and chrries, smoothing wiht rubber spatula.
18. Bake cake until it springs back when lighly pressed, 43-48 minutes.
19. Remove pan from oven and place on wire rack to cool for 10 minutes.
20. Run knife around edge of cake and invert onto serving platter so that the cherries and pineapples are on top. Slice and serve warm. Store at room temp up to 3 days.