---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chocolate, Cakes
       Yield: 6 servings
   1 3/4 c  Whipping cream
   3 1/2 oz Chopped white chocolate
     1/4 ts Vanilla
       2 oz White chocolate
     1/2 c  Whipping cream
   1 1/3 c  Sifted cake flour
     1/2 ts Baking powder
     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
   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.