White Chocolate No-Bake Cake

Instructions

1. 1

   In a large mixing bowl, combine the white chocolate chips, granulated sugar, and unsalted butter.

   Tip: Make sure to melt the butter before mixing with the sugar and chocolate.

2. 2

   Melt the butter and sugar mixture in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the mixture.

3. 3

   Remove the bowl from the microwave and stir in the heavy cream until well combined.

   Tip: The mixture should be smooth and creamy.

4. 4

   Beat in the large egg and vanilla extract until fully incorporated.

   Tip: Make sure to scrape down the sides of the bowl.

5. 5

   In a separate bowl, whisk together the all-purpose flour and confectioners' sugar.

   Tip: Sift the flour to remove any lumps.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

   Tip: Don't overmix the batter.

7. 7

   Pour the batter into a lined or greased springform pan.

   Tip: Make sure to leave some space at the top for the cake to set.

8. 8

   Refrigerate the cake for at least 4 hours or overnight until set.

   Tip: The cake will be firm to the touch when set.

9. 9

   Once set, remove the cake from the pan and slice into desired portions.

   Tip: Serve chilled and enjoy!