Kahlua White Chocolate Valentine Cake
white chocolate, chopped
butter, unsalted and softened
milk, room temperature
instant coffee powder
1WHITE CHOCOLATE GANACHE: Prepare ganache before mixing and baking cake to allow it to chill.
2In large bowl of electric mixer, combine cream and chocolate; set over simmering water until chocolate is melted and stir until smooth.
3Refrigerate at least 4-5 hours, stirring occasionally, until very thick; add vanilla and beat until stiff.
4CAKE: In small bowl set over simmering water, melt chocolate and cream together; stir until smooth, then set aside to cool completely.
5In large bowl of electric mixer, beat batter until fluffy.
6Gradually beat in 3/4 cup sugar; beat in whole egg and egg yolk until smooth.
7Stir in cooled chocolate.
8Alternately stir in dry ingredients and milk, beginning and ending with dry ingredients and blending thoroughly after each addition.
9In small bowl, whisk egg white with "just a pinch" of salt until soft peaks form.
10Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon; gently fold egg white into batter.
11Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper.
12Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean; cool in pan 10 minutes.
13Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper; cool completely.
14Transfer cake to serving plate; using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake - Frost with white chocolate ganache.
15KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar; stir over low heat to dissolve coffee and sugar.
16Bring to boil and pour into small bowl.
17Add kahlua and stir to blend; cool.