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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Crack and separate the eggs. | 2. keep the yolks to one side. | 3. chill the white for as long as possible before using them. | 4. Preheat the oven to 170°C. | 5. Use a double boiler with water in the bottom pan. | 6. melt the chocolate until it is a smooth paste. | 7. Whip the chilled egg whites until they form stiff peaks and will not fall out of the bowl when it is inverted. | 8. add the cream cheese to the chocolate. | 9. stirring cream cheese well and allow it to soften with the heat and mix smoothly into the chocolate. | 10. add the three egg yolks which were separated out earlier and mix them in well to the chocolate and cream cheese mixture. | 11. add one-third of the egg white mixture,. | 12. gently fold it into the cream cheese and chocolate. | 13. Repeat with each one-third of the egg white mixture. | 14. work gently and slowly until the mixture is smooth at each stage. | 15. Put the mixture into a well-oiled pan. | 16. When the mixture is in the pan, gently lift up and then drop the pan. | 17. Stand the cake tin on a deep baking tray and pour some water onto the baking tray. | 18. the water does not touch the cake mixture, rather, it creates a moat around the cake tin. | 19. bake the cake at 170°C for 15 minutes. | 20. reduce the heat to 160°C for a further 15 minutes. | 21. switch the oven off but leave the cake inside for a final 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
cream cheese	120			10035.9	119.07	241.542	972.972
chocolate	120			1973.1247	322.1636	70.0799	48.9879

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.