White chocolate cake

Ingredients for 1 servings:

• 2 eggs
• 100 g sugar
• 90 g flour (white flour)
• 1 tbsp liqueur (cherry)
• 100 g white chocolate
• 90 g butter or margarine
• Icing sugar or cocoa powder for garnish

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

made with white chocolate, for a springform pan of 20cm diameter

Preheat oven to 250°C. Line the springform pan with baking paper, buttering the sides if desired. Crumble the chocolate and melt it over low heat with the butter or margarine. Beat the eggs and sugar until very fluffy, then sift in the flour and mix. Stir in the kirsch and the chocolate/butter mixture. Pour the batter into the pan and bake in the lower half of the oven for about 10 minutes. The cake should still be moist inside, but not runny. The cake is done when the mixture no longer moves when you shake the pan; otherwise, bake for another 1-2 minutes. Let it cool in the pan and dust with powdered sugar or cocoa powder. Monitor the cake during baking and reduce the temperature if necessary.