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1
separate the egg white from yolk.
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2
preheat oven at 170F celsius (338F)
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3
break the chocolate into small pieces and put into a bowl over hot water.
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4
Melt until smooth
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5
beat egg whites with an electric beater until soft peaks form.
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6
beat till firm ( a slightest amount of yolk in the whites will prevent the whites from firming, so be careful)
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7
when chocolate is smooth, incorporate in the cream cheese by hand and mix well
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8
remove from heat and then add 1/3 of the meringue and mix well.
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9
To mix the batter with the meringue, use a whisky and slowly mix the two components in order not to lose the air bubbles in the meringue
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10
add in the rest of the meringue, half of the remaining meringue at a time
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11
add a layer of oil on parchment paper that will be used to line all sides of a 15cm mold or pan.
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12
it will prevent the cake from sticking to the mold
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13
pour in batter
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14
place mold in a larger mold that is filled with hot water
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15
bake in oven in 3 steps.
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16
first 15mins at 170 Celsius (338F), another 15mins at 160 Celsius (320F) and then turn off oven and bake for remaining 15mins for another 15mins
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17
remove from oven and leave to cool off completely on wire rack
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18
remove from mold and dust with a bit of icing sugar if you want
