White Chocolate Refrigerator Cake

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line an 18x18 cm square baking dish with parchment paper.

2. 2

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

   Tip: Use a double boiler if necessary.

3. 3

   Remove the saucepan from the heat and stir in the granulated sugar until dissolved.

   Tip: Be careful not to burn the sugar.

4. 4

   Let the mixture cool slightly, then beat in the eggs one at a time.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   In a separate bowl, whisk together the flour, salt, and baking powder.

   Tip: Sift the dry ingredients to ensure even distribution.

6. 6

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Do not overmix.

7. 7

   Pour in the unsalted milk and vanilla extract, stirring until the batter is smooth.

   Tip: The batter should still be slightly lumpy.

8. 8

   Pour the batter into the prepared baking dish and smooth the top.

   Tip: Use a spatula to create a even surface.

9. 9

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

   Tip: The cake will be firm to the touch.

10. 10

    Cut the cake into squares and dust with confectioner's sugar before serving.

    Tip: Optional: add a sprinkle of edible gold dust for extra luxury.

11. 11

    Serve chilled and enjoy!

    Tip: You can also top with whipped cream or chopped nuts for added flavor and texture.