3 Eggs

120g Cream Cheese

120g White Chocolate

  1. Preheat the oven to 170 degrees C.
  2. Place the chocolate into a large bowl and slowly heat, over a double boiler, until melted.
  3. Whip 3 egg whites with an electric mixer until firm peaks form.
  4. Mix the chocolate until smooth.
  5. Place the cream cheese in a bowl and stir until smooth/
  6. Remove the bowl from the double boiler, add 3 egg yolks, and mix well.
  7. Add 1/3 Meringue into the cream cheese batter and blend well.
  8. The add the rest of the Maringue 1/2 at a time and mix well.
  9. Rub some oil/ butter on baking paper (This will allow the cake to slide down when it shrinks to prevent cracking)
  10. Line a 15cm (6 inch) round pan.
  11. Pour the batter into the pan.
  12. Drop the pan lightly on the counter to raise the air bubbles out of the batter.
  13. Place onto a baking tray and pour in some hot water.
  14. Bake at 170 degrees C for 15 minutes.
  15. Bake at 160 degrees C for 15 minutes.
  16. Stop the heat and bake with remaining heat for 15 minutes.
  17. Place it on a wire rack to cool completely.
  18. Take out of the pan and sprinkle with icing sugar.
Tried and Tested: