White chocolate truffle torte

Ingredients

• Melted butter, for greasing
• 3 medium eggs
• 100g caster sugar
• 100g self-raising flour
• 6 tbsp orange-flavoured liqueur, such as Cointreau

For the filling and decoration

• 400g good-quality white chocolate (we like Green & Black’s), broken up
• 50g caster sugar
• 5 medium egg yolks
• 425ml double cream
• Icing sugar, for dusting

Method

1. Make the filling. Put 250g white chocolate into a food processor and process briefly until finely chopped.
2. Put the caster sugar into a pan with 5 tablespoons of water and heat gently until the sugar has dissolved. Bring to the boil. With the food processor’s motor running, add the hot syrup to the chocolate, followed by the egg yolks. Whizz briefly until smooth. Transfer to a large bowl.
3. In another bowl, whip the cream until it forms a soft trail. Fold into the white chocolate mixture, cover and chill for 2-2½ hours or until the mixture is just firm enough to hold its shape, but not set