eggs – 3 pcs.
white vanilla chocolate – 120 g
soft cream cheese – 120 g
This cake is made without flour, so it is suitable for people who follow a gluten-free diet.
Break the eggs, and separate the yolks from the whites.
Cover the whites with clingfilm and put them in the refrigerator.
Melt the chocolate in a water bath, stirring constantly.
When the chocolate has reached the consistency of thick sour cream, remove the bowl from the heat and add the cream cheese to the chocolate. Stir thoroughly.
Add the yolks to the mixture and mix well again.
Whisk the cooled egg whites into a stiff foam and add to the cheese and chocolate mixture. Gently mix with a spoon.
Preheat the oven to 170 degrees.
Line a baking sheet with parchment and place the dough in it.
Place the form on a baking tray, which has water in it, since the cake should be baked in a water bath.
Bake for 15 minutes at 170 degrees, then turn the temperature down to 160 and bake for another 15 minutes.
After turning off the oven, leave the cake in the oven for 15 minutes, then take it out and let it cool completely.
Place the finished cake on a plate and decorate as desired.