For the Cake:
1/2 pound white chocolate finely chopped
8 cubes of white chocolate, each 1/2-inch in size (reserve for baking the cake)
6 tablespoons unsalted butter
1/2 cup all-purpose flour, sifted
5 large cage free egg yolks
4 vanilla beans, split and scraped
5 large cage free egg whites
1/2 cup evaporated cane juice, divided
1/4 tsp cream of tartar
Directions:
Place chopped chocolate and butter in a stainless steel bowl set over a pot of simmering water. Stir until the chocolate is melted. Remove bowl from the heat and slowly add in the egg yolks, while stirring the chocolate/butter mixture. Stir in the vanilla seeds. Set mixture aside.
In the bowl of an electric mixer, place egg whites, 1 tablespoon of cane juice and cream of tartar. Using the whip attachment, whip mixture at medium speed until glossy, add remaining sugar and beat for 2 minutes. Fold the egg white mixture into the chocolate mixture. Wrap tightly and refrigerate overnight.
For the Gelée:
2 cups mineral water
1/2 cup evaporated cane juice
1/2 tablespoon powdered pectin
1 pod star anise
2 vanilla beans, split and scraped
Peel from 1 orange, zested and finely minced
Directions:
Sift together the cane juice and pectin. Zest the orange, then suprême and chop the segments. Put all the ingredients in a thick-bottomed, non- reactive saucepan and bring to a boil. Lower heat to a slow boil and cook for 3 minutes. Remove from heat and transfer to a non-reactive bowl and allow to chill overnight in the refrigerator. Remove the star anise pod.
Baking and Serving the Cakes:
1/2 cup confectioner’s sugar
1 pint vanilla bean ice cream, optional
Directions:
Heat oven to 375 degrees. Butter 8 slots in a 4-ounce muffin tin, using unsalted butter. Fill with the cake batter and submerge the reserved cube of white chocolate into each. Bake on rack placed in the center of the oven until risen and golden, about 20 to 25 minutes.
Unmold the cakes onto individual plates and allow to rest for 15 minutes. Dust each cake with confectioner’s sugar and place a dollop of gelée on the side of each cake. Scoop 2 ounces of vanilla bean ice cream on each plate, if desired.