White Chocolate Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a medium saucepan, melt the butter and sugar over low heat, stirring occasionally.

3. 3

   Remove from heat and stir in the heavy cream until combined.

4. 4

   Add the egg and vanilla extract, stirring until smooth.

5. 5

   Pour the mixture into the melted white chocolate, stirring until combined.

6. 6

   Line a 20cm (8 inch) springform tin with parchment paper.

   Tip: Press the parchment paper into the tin to ensure it adheres well.

7. 7

   Spoon the white chocolate mixture into the prepared tin.

   Tip: Smooth the top with a spatula.

8. 8

   Bake for 25 minutes or until the edges are set.

   Tip: Avoid overbaking, as this can cause the centre to become too firm.

9. 9

   Allow the bombe to cool in the tin for 5 minutes.

   Tip: Run a knife around the edges of the tin to release the bombe.

10. 10

    Remove from the tin and transfer to a serving plate.

    Tip: Dust with unsalted almonds, if desired.