White Truffel Cake

We substituted the Mascarpone cheese, for Ricotta...because Mascarpone is so expensive...I would strongly suggest, "biting the money bullet" and just use the mascarpone, it tastes much better than any other cheese!
BASE:
butter for greasing pan
1 - 3/4 oz.white chocolate
2 eggs
1/4 cup fine sugar
1/2 cup flour
METHOD:
Grease bottom of 8" spring form pan. Melt chocolate in double boiler.
Watch chocolate carefully. While melting chocolate, get out your electric whisk, or your strong arm and manual whisk, beat eggs, sugar until thick and pale in color. This mixture should leave a trail when you lift up the whisk.
Sift flour, and then gently fold into egg mixture.
add melted chocolate
pour batter into prepared pan.
bake @350* for 25 minutes.
Cool slightly in pan, then remove from pan and cool completely on rack, base should spring to touch. Once completely cooled put back in a cleaned spring form pan.
TRUFFLE TOPPING:
1- 1/4 cup heavy cream
12-0z.white chocolate, broken into pieces
generous 1 cup Marscarpone Cheese.
METHOD:
Put cream in a pot, on medium heat, bring to boil for just a moment. Remove from heat let cool slightly.
Add white chocolate.
Stir until melted and combined.
Set a side let cool slightly.
Mix in Marscarpone Cheese. Pour on top of cake base.
Let cool in fridge for 2 hours.
DECORATE:
Block of dark chocolate
1/4 cup cocoa powder
Take a chunk of dark chocolate and use a peeler to scrape off curls, spread over top of cooled cake,
then dust with about 1/4 cup of coca powder.