There are just three basic ingredients, plus a little lemon zest, in this soufflé-like dessert that gets its sweetness from white chocolate.
By Ann Low
- 125g Cream cheese, room temperature
- 120g White chocolate (Meiji brand)
- 3 Cold Eggs, 70g each
- ½ tbsp Lemon juice and zest of half lemon
- Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Separate the eggs. Place egg whites in the fridge which makes the meringue more stable.
- Preheat oven to 170 degrees C.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Mix chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk.
- Remove the bowl from double boiler. Add egg yolks, mix well followed by lemon juice and zest, mix well again with a hand whisk, set aside.
- Whisk egg whites with an electric mixer until firm peaks form. If it's thick enough, you can turn the bowl upside down without it sliding out.
- Add ⅓ meringue into the cream cheese batter and blend well with a rubber spatula. Then add the rest of the meringue and mix well.
- Drop the pan lightly on the counter top to release the air bubbles out of the batter.
- Steam bake the cake for 15 minutes then lower the temperature to 160 degrees C for 15 minutes. Turn off the oven temperature and leave the cake inside the oven for another 15 minutes.
- Leave the cake to cool completely before removing from the cake pan.
- Chill the cake before consuming?about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.