The only date that is also a command sentence (guesses anyone?) observed two birthdays of QC members AND the addition of two new members (we are up to 13 now!)

To celebrate, I made individual extreme chocolate cakes both dripped and filled with cream cheese/white chocolate ganache. To fill the cakes I used an apple corer to hollow out the cake, piped about a tablespoon of ganache into each cake and “plugged” the bottom with a piece of the removed cake-core. (Tip: don’t cut the cake all the way through.)

White Chocolate Cream Cheese Ganache

Makes 3 cups

INGREDIENTS
• 200 g white chocolate
• 200 g heavy cream
• 300 g cream cheese full fat, not skim or low fat

METHOD

1. Finely chop the white chocolate and place it in a heatproof bowl.
2. Heat the cream on the stovetop until just below boiling point, or heat in microwave (stirring between bursts) in 30 second then 15 second then 5 second bursts until the cream is scalding (not boiling) 170-180 deg
3. Pour the hot cream over the chocolate.
4. Use a hand whisk to mix until the chocolate has fully melted and the mixture is smooth.
5. Cover the surface with cling wrap, ensuring it touches the surface, and refrigerate overnight or until completely chilled.
6. In a new bowl, use a hand mixer to beat the cream cheese until smooth, light, and fluffy. Scrape the bowl occasionally to ensure even mixing.
7. Add the whipped cream cheese to the chilled chocolate mixture. Mix until well combined, stiff, and thick. The ganache should have a smooth, silky texture.