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White chocolate torte


1 x 23 cm cake tin, preferably not springform




200 g white chocolate, chopped

200 g cream cheese, at room temperature

110 g unsalted butter, at room temperature

100 g caster sugar

1/4 tsp salt

2 teaspoons pure vanilla extract


zest from one lemon

4 eggs (200 grams, weighed out of shell) at room temperature, beaten


To decorate


50g white chocolate

Fresh flowers

Easter eggs, optional




Preheat your oven to 165°C.

Butter a 23 cm cake tin.

Line the bottom of the pan with a 23 cm circle of parchment paper.


Place the chopped white chocolate, in a small, heat-safe bowl.

Melt either in the microwave (90 seconds at 50% power, and then for 30 seconds at a time at 50% power, stirring in between until melted and smooth) or in a bowl placed over barely simmering water and stir occasionally until melted and smooth.

Set the melted chocolate aside to cool while you prepare the other ingredients.


In the bowl of a stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the cream cheese, butter, sugar, salt, and vanilla or lemon zest.

Whisk on medium speed and then on high speed until light and fluffy (about 5 minutes).


Lower the speed of the mixer to medium-low, and add the eggs one at a time.

Increase the mixer speed to medium-high and continue to whisk until well-combined (about 2 minutes).


Reduce the speed again to medium-low, and drizzle in the melted white chocolate.

Increase the speed to high and continue to whisk for at least 5 minutes or until the mixture is smooth and fluffy. The whisk should leave a visible trail in the batter.


Transfer the batter to the prepared cake tin and smooth into an even layer with an offset spatula.


Bake for about 35 - 40 minutes, until the cake doesn’t wobble more than very slightly when moved from side to side and the top is still very pale.

Turn off the oven and prop the door open slightly. Allow the cake to cool in the oven for at least 15 minutes.


Remove the cake from the oven, allow it to cool in the tin to room temperature, and then place in the refrigerator for at least an hour, or up to 3 days. Run a knife around the edge of the pan to ensure that the edges aren’t sticking before un - moulding the chilled cake.

Rinse a large knife under hot water, then dry it off before making cuts into the cake.

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