Step 5: Fold in the Egg Whites
- Gently fold the whipped egg whites into the chocolate and cream cheese mixture. Use a spatula and a light hand to avoid deflating the batter. Fold until just combined.
Step 6: Bake
- Preheat your oven to 170°C (340°F).
- Line a round cake pan (8-inch) with parchment paper.
- Pour the batter into the pan and tap it gently to remove any air bubbles.
- Bake in a water bath (place the cake pan inside a larger pan filled with hot water) for about 40-45 minutes.
Step 7: Cool and Serve
- Allow the cake to cool completely before removing it from the pan.
- Dust with powdered sugar or top with fresh berries for added flair.
Tips for Success:
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature to avoid lumps.
- Water Bath: The water bath ensures even baking and prevents cracks on the surface.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Variations:
- Chocolate Lovers: Swap white chocolate for dark or milk chocolate.
- Citrus Twist: Add lemon or orange zest to the batter for a zesty flavor.
- Toppings: Top with whipped cream, caramel drizzle, or fruit compote for added indulgence.
Enjoy this creamy cake with a cup of coffee or tea for the perfect dessert experience! 🍰✨
Pages: 1 2
