White Chocolate Jelly Cake

• 1 tsp vegetable oil
• 1 (3 oz) box jello, flavor of your choice
• 1 1/4 cups heavy cream
• 13 oz white chocolate, chopped
• 3 None large eggs
• 1/2 cup granulated sugar
• 2/3 cup cornstarch, sifted 3 times
• 5 oz white chocolate, melted

1. Brush a deep, 7 inch square cake pan with oil. Prepare jello according to package instructions then pour into pan. Chill for 3 hours, or until set.
2. To make the white chocolate ganache, stir heavy cream and chocolate in a heatproof bowl set over a double boiler until smooth. Let cool then pour 3/4 over jelly. Chill for 1 hour.
3. Preheat oven to 350u0b0F. Grease and line a 9 inch-square cake pan with parchment paper.
4. Whip eggs until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in cornstarch. Transfer to prepared pan and bake for 20 mins, or until a skewer inserted in the center comes out clean. Turn out onto a wire rack lined with parchment paper to cool. Trim into a 7 inch square and place on top of ganache and jello. Chill for 30 mins.
5. Meanwhile, spread melted chocolate out onto a baking tray lined with parchment paper until 1/8 inch thick. Chill for 10 mins, or until set. Break into small pieces.
6. Place base of pan in hot water for a few seconds to loosen jello. Quickly invert onto a serving plate. Secure chocolate pieces around edges of cake with remaining ganache. Tie with a ribbon to decorate.

vegetable oil, box jello, heavy cream, white chocolate, eggs, granulated sugar, cornstarch, white chocolate

Taken from recipes-plus.com/api/v2.0/recipes/33232 (may not work)