Melt the white chocolate in a water bath.Whisk the eggs with the sugar for about 10 minutes until frothy, then fold in the flour and 50g of the melted chocolate. Pour the batter into a 20cm springform tin and bake at 180°C for 25 minutes. Remove the sponge cake from the baking tin and allow to cool.

For the icing, spoon the double cream into a small saucepan and bring to a boil. Let cool a little and then stir in the remaining melted chocolate. Place the pan over a cold water bath and stir until cooled down. Add the cream cheese and stir until smooth and well combined.

Coat the cake with the icing and place into the fridge overnight.

Serve the cake garnished with chocolate shavings.