Ingredients:
10 egg(s)
400 g chocolate, white
400 g natural cream cheese
Preparation:
Separate the eggs and place the whites in a large bowl as they will increase in volume when beaten.
Preheat the oven to 170°C.
Melt the white chocolate completely in a water bath; the mixture must be smooth and silky. Using a mixer, beat the egg whites into shiny, stiff peaks.
Mix the egg yolks and cream cheese with the white chocolate cream until smooth, then carefully and quickly fold in the egg whites.
Place a wire rack (grill rack) over a baking sheet filled with hot water in the oven. Fill a greased 20mm springform pan lined with baking paper on the bottom with the dough and place it on the wire rack.
First bake the cake for 15 minutes at 170 °C. After 15 minutes, do not open the oven(!), but turn the temperature down to 160 °C for another 15 minutes of baking time. After this 30 minute baking time, turn off the oven, but still leave it closed and let the cake rest
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