Ingredients
– 6 eggs
– 250g cream cheese
– 250g white chocolate
Lets go cook
– The first thing is to separate the whites from the yolks of the eggs. We reserve both parts of the egg, the whites in a tall container, like a casserole and the yolks in a plate
– We melt the chocolate. For this you can do it in the microwave, giving it at maximum power for 15 seconds, stirring and putting it back in, until it is melted or, as I like to do the most, in a double boiler.
– We put the melted chocolate in a bowl and add the cream cheese. Mix well until both ingredients are well integrated
– We add the yolks of the eggs. We mix well to the previous mass
– We mount the whites of the eggs to the point of snow. Once assembled, we add half of the snow stitch to the dough. We mix with a spoon, making enveloping movements and when it is well integrated, we add the rest of the snow point. We mix again with enveloping movements
– Line the bottom of a removable cake pan with baking paper. With these amounts, an 18 or 20cm will be fine. We pour the mixture into the lined mold
– We put in the oven previously heated to about 170ºC. We let it bake for about 30, 35 minutes. Until the dough has risen and has taken on a certain toasted color
– Remove from the oven and wait 10 minutes. Unmold and let cool completely before serving.
– Optionally, you can sprinkle on top with icing sugar. It will be the decorative element