Ingredients:
2 eggs
4 tablespoons sugar
1/3 cup all-purpose flour
1 3/4 ounces white chocolate
1 1/4 cups heavy cream
12 ounces white chocolate, broken into pieces
9 ounces low-fat Quark cheese or 9 ounces cream cheese
dark chocolate or milk chocolate or white chocolate, melted
unsweetened cocoa powder, to dust
Directions:
Preheat oven to 350F.
Grease an 8-inch round springform pan and line the bottom.
Whisk the eggs and sugar in a mixxing bowl for 10 minutes, or until the mixture is light and foamy and the whisk leaves a trail for a few seconds when it is moved.
Sift the flour and fold it into the mixture with a spatula or metal spoon.
Fold in the chocolate.
Pour into the prepared pan and bake for 25 minutes, or until springy to the touch.
Let cool slightly, then transfer to a wire rack until cooled completely.
Return the cold cake to the pan To make the topping, place the cream in a pan and bring it up to a boil, stirring to prevent it from sticking to the bottom of the pan.
Cool slightly then add the white chocolate pieces and stir until melted and combined.
Remove from the heat and let stand until almost cool, stirring, then stir in the cheese.
Pour over the cake and let chill for 2 hours.
Remove the cake from the pan and place on a serving platter To make the decoration, pour the melted chocolate of your choice onto a marble or acrylic board and spread ir thinly with a large spatula.
Let it stand at room temperature.
Ussing a scraper, push the chocolate at a 25 degree angle until a large curl is formed.
Remove each curl as you make them and let chill until set.
Decorate the cake with the chocolate curls and dust with cocoa powder.
Servings: 12
Time preparation: 15 min.
Time total: 40 min.