Categories: Chocolate, Cakes 
      Yield: 6 servings 
  
  1 3/4 c  Whipping cream 
  3 1/2 oz Chopped white chocolate 
    1/4 ts Vanilla 
           CAKE: 
      2 oz White chocolate 
    1/2 c  Whipping cream 
  1 1/3 c  Sifted cake flour 
    1/2 ts Baking powder 
           Salt 
    1/4 c  (4 tablespoon) unsalted 
           -butter room temperature 
      1 c  Sugar 
      1    Whole egg 
      1    Separated egg 
      6 tb Milk room temp 
           KAHLUA SYRUP: 
      3 tb Water 
      1 ts Instant coffee powder 
      1 ts Sugar 
    1/4 c  Kahlua 
  
  WHITE CHOCOLATE GANACHE: 
   
  Prepare ganache before mixing and baking cake to allow it to chill. 
   
  GANACHE: In large bowl of electric mixer, combine cream and chocolate. Set 
  over simmering water until chocolate is melted. Stir until smooth. 
  Refrigerate at least 4-5 hours, stirring occasionally, until very thick. 
  Add vanilla and beat until stiff. 
   
  CAKE: In small bowl set over simmering water, melt chocolate and cream 
  together. Stir until smooth. Set aside to cool completely. In large bowl of 
  electric mixer, beat batter until fluffy. Gradually beat in 3/4 cup sugar. 
  Beat in whole egg and egg yolk until smooth. Stir in cooled chocolate. 
  Alternately stir in dry ingredients and milk, beginning and ending with dry 
  ingredients and blending thoroughly after each addition. In small bowl, 
  whisk egg white with dash of salt until soft peaks form. Whisk 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. Pour batter into 
  8 or 9 inch heart shaped cake pan which has been lined with butter and 
  floured waxed paper. Bake 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. Turn out of pan, if necessary, first trim any excess crust 
  away from pan rim, and carefully peel away paper. Cool completely. Transfer 
  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. 
   
  KAHLUA SYRUP: In small saucepan, combine water, coffee powder and sugar. 
  Stir over low heat to dissolve coffee and sugar. Bring to boil and pour 
  into small bowl. Add kahlua and stir to blend. Cool.