- Preheat oven to 350 degrees.
- Line the bottom of a 6-inch springform pan with two layers of wax paper.
- Butter the sides of the pan and the wax paper.
- Place softened butter in a mixing bowl and beat on high speed with your electric mixer for about 5 minutes, or until light and fluffy.
- Add eggs one at a time and continue beating until combined.
- The mixture will not be smooth at this stage.
- Add SomerSweet and vanilla.
- Beat for another minute.
- In a double boiler on very low heat, melt the white chocolate, stirring constantly until smooth.
- Slowly pour the melted chocolate into the egg mixture, stirring constantly until a thick batter forms.
- Pour batter into prepared pan and bake for 25 minutes.
- Cool to room temperature and refrigerate for at least 3 hours or overnight.
- Run a warm knife around the edge of the torta to loosen it before releasing the springform.
