For ➍-➏ 3 eggs, room temperature
120 g white chocolate
120 g cream cheese, softened, room temperature
15 cm round (springform) pan
Preheat the oven to 170°C.
Preheat the oven to 170°C.
Separate the eggs. Place the whites in a large bowl and keep them in the refrigerator in preparation for the meringue.
Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C). Add the cream cheese and melt them together. Remove the bowl from the double boiler. Let the mixture cool down. Add the egg yolks, and mix well.
In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue).
Add ⅓ of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue ½ at a time and mix well.
Rub some oil/butter on parchment paper to prevent cracking. Or make the paper wet to avoid fat. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
Break the chocolate into pieces and place it in a large bowl. Melt the chocolate in a double boiler over hot water (60°C). Add the cream cheese and melt them together. Remove the bowl from the double boiler. Let the mixture cool down. Add the egg yolks, and mix well.
In a large bowl, whip egg whites with an electric mixer until firm peaks form (to make a meringue).
Add ⅓ of the meringue into the cream cheese batter and blend well with a spatula. Then add the rest of the meringue ½ at a time and mix well.
Rub some oil/butter on parchment paper to prevent cracking. Or make the paper wet to avoid fat. Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
Place the cake pan on a baking tray. Pour some hot water into the baking tray. Bake at 170°C for 15 m, at 160°C for 15 m, then stop the heat and bake with the remaining heat for 15 m.
When it is done, place the cake pan on a wire rack to cool completely.
When it is done, place the cake pan on a wire rack to cool completely.
/Brush with apricot jam syrup, add whipped cream and/or dust with powdered sugar if desired. Or serve with some fruit./
Serve immediately or chill in the fridge before serving. Cake will slightly harden in the fridge, so leave at room temperature for a few m before you serve.
Serve immediately or chill in the fridge before serving. Cake will slightly harden in the fridge, so leave at room temperature for a few m before you serve.
