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1
Crack and separate the eggs.
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2
keep the yolks to one side.
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3
chill the white for as long as possible before using them.
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4
Preheat the oven to 170C.
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5
Use a double boiler with water in the bottom pan.
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6
melt the chocolate until it is a smooth paste.
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7
Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted.
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8
add the cream cheese to the chocolate.
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9
stirring cream cheese well and allow it to soften with the heat and mix smoothly into the chocolate.
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10
add the three egg yolks which were separated out earlier and mix them in well to the chocolate and cream cheese mixture.
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11
add one-third of the egg white mixture,.
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12
gently fold it into the cream cheese and chocolate.
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13
Repeat with each one-third of the egg white mixture.
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14
work gently and slowly until the mixture is smooth at each stage.
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15
Put the mixture into a well-oiled pan.
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16
When the mixture is in the pan, gently lift up and then drop the pan.
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17
Stand the cake tin on a deep baking tray and pour some water onto the baking tray.
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18
the water does not touch the cake mixture, rather, it creates a moat around the cake tin.
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19
bake the cake at 170C for 15 minutes.
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20
reduce the heat to 160C for a further 15 minutes.
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21
switch the oven off but leave the cake inside for a final 15 minutes.
