Sift together the flour and baking powder. Using the metal blade in the food processor, beat the butter, sugar, eggs, crème fraîche, sifted flour mixture and vanilla. When it is all mixed, add the melted chocolate and give it a final mix.
Pour the mixture into the tin and
To make the white chocolate frosting: first melt the white chocolate very carefully as described (do not overheat). Beat the cream until it starts to thicken. Fold the cream into the melted chocolate as per the Ganache recipe and chill until stiff.
Spread the frosting on the cake and dust with unsweetened cocoa powder.
© 2003 Chantal Coady. All rights reserved.