White Chocolate Custard Cake Recipe

Preheat oven to 350°F. Grease the sides and bottom of a 9-inch springform pan. Cover outside bottom half of the pan with foil. Place a roasting pan in the oven.

Melt butter in the microwave or in a saucepan over low heat.

Whisk together eggs and sugar until velvety smooth.

Melt chocolate in a saucepan set on top of a pot of simmering water. Remove from heat. Whisk butter into chocolate to combine.

Slowly add egg mixture and continue whisking until ingredients are well combined. (mix very well so custard doesn’t end up grainy.) Pour mixture into prepared springform pan.

Place springform pan in the roasting pan in the oven. Pour boiling hot water into the roasting pan until 1/3 up the side of the springform pan.

Bake for 1 hour and 15 minutes or until top is firm, covering with foil after 35 minutes. 8 Let cake cool completely in pan. Transfer to a serving plate and garnish with chopped chocolate.