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.

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.