Landeau realfood style chocolate cake

This recipe is for a 15 cm metal mold. Separate the egg whites from the egg yolks and whip the egg whites until you turn the bowl upside down and they do not fall out.

On the other hand, melt the chocolate in the microwave with 30-second strokes until it is melted.

Add the cream cheese and mix. It is very important that it is at room temperature, otherwise it is impossible to integrate it.

Add the egg yolks and beat until a homogeneous mixture is obtained.

This part is also important, we add a little of the egg whites to the chocolate and mix without fear.

Finally, add this mixture to the egg whites and mix very carefully, with enveloping movements so that the whites don't drop (if not, we won't get a mousse texture, we will get a paste).

Bake at 170° for 15mins and 10 mins at 160°, when the time is up let it cool with the oven off and the door half open. Let stand 3 hours in the refrigerator or overnight and ready!