When we realize that in our pantry there are only a few eggs and a piece of chocolate, and in the fridge there is nothing but spreadable cheese, we must not despair! Using these ingredients wisely we can in fact prepare a delicious dessert, which will be a mix between a soufflé and a cheesecake! Let's get to work!
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Identity Card of the Recipe
- 292 KCal Calories per serving
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Ingrediants
- 120 g of white chocolate
- 180 g (3 medium) of eggs
- 130 g of spreadable cheese
Materials Needed
- Pyrex pan with dimensions of 15X20 cm
- Large pan
- Bowls
- Electric whips
- Baking paper
- Knife
- Chopping board
Preparation
- Chop the white chocolate, combine it in a bowl and melt it gently in the microwave for 1-2 minutes, stirring often. Allow the white chocolate to cool for a few moments.
- Meanwhile, carefully line a 15 x 20 cm Pyrex pan with baking paper.
The alternatives ok!
As an alternative to the rectangular mold, you can use a round pan with a diameter of 18-20 cm. Those who want to serve the soufflé in single portions, on the other hand, can use individual soufflé molds, after having brushed them with oil or butter.- Preheat the oven to 170 ° C.
- Heat a saucepan with plenty of water: it will be used for cooking in the oven in a bain-marie.
- Shell the eggs and carefully divide the yolks from the whites.
- Beat the egg whites until stiff with an electric mixer.
- In the bowl of melted white chocolate, now warmed, add the three egg yolks and the spreadable cheese. Whip the mixture with an electric whisk, until it forms a homogeneous and smooth cream.
- Slowly add the egg whites until stiff with the cream cheese a few at a time, taking care to mix from bottom to top to avoid letting the mixture go limp.
- Place the pan lined with parchment paper inside a larger pan. Pour the cream cheese and eggs into the smaller pan and level with the spatula. Pour the boiling water between the two pans, making sure that the level of the water reaches about 2/3 of the height of the smallest mold.
- Put the cake in the oven and bake at 170 ° C for 15 minutes; then lower the temperature to 160 ° C and continue for another 15 minutes. Turn off the oven and leave the cake inside for 10-15 minutes.
- Remove from the oven and allow to cool. Gently remove the soufflé from the pan and serve to taste with powdered sugar. The cheesecake-soufflè must have a very soft and fluffy texture; it can be served warm or cold.
Alice's comment - PersonalCooker
This cake is a real find and contains the characteristics of two desserts: the flavor of the cheesecake and the texture of the soufflé. A real treat to be redone for sure!Nutritional values and Health Comment on the recipe
The 3 Ingredients Cake is a dessert with a medium-high energy intake; the calories come mainly from lipids, followed by carbohydrates and finally from proteins.
The carbohydrates are exclusively simple, the fatty acids mainly of the saturated type and the peptides of high biological value; cholesterol is very high and fibers are almost absent.
The 3 Ingredients Cake is not suitable for vegan diets, overweight subjects and / or those suffering from hyperglycemia, hypercholesterolemia, hypertriglyceridemia and lactose intolerance; it has no negative effects on celiac.
The average serving of 3 Ingredients Cake is about 30g (90kcal).
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