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1
Preheat oven to 350 degrees.
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2
Grease a 9 inch springform cake pan.
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3
Sift together flour, baking powder & salt, set aside.
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4
In a medium saucepan over a low heat melt white chocolate, sugar & butter until smooth stirring frequently.
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5
Cool chocolate, sugar & butter mixture slightly then beat in the eggs & vanilla.
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6
Stir in the flour mixture until well blended.
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7
Stir in the chocolate chips.
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8
Spread evenly in the prepared pan.
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9
Bake for 20-25 minutes until a cake tester inserted in the cake comes out clean; do not over-bake.
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10
Remove the cake from the oven an place on a heatproof surface.
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11
Sprinkle the chopped milk chocolate evenly over the cake and return it to the oven for 1 minute.
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12
Remove the cake from the oven again and gently spread softened chocolate evenly over the top.
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13
Sprinkle with the macademia nuts and gently press them into the chocolate (optional).
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14
Cool on a wire rack for 30 minutes, then chill, for about 1 hour until set.
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15
Run a sharp knife around the side of the pan to loosen, then unclip the side of the springform pan & remove it carefully.
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16
Cut into thin wedges.
