Kahlua White Chocolate Valentine Cake

WHITE CHOCOLATE GANACHE:

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.