Separate the egg white from the yolk, seal the egg white plastic wrap and put it in the refrigerator for refrigeration. Heat the chocolate to 60 degrees without adding water, stir until it melts, and preheat the oven to 170 degrees.

At room temperature, pour the melted white chocolate into the softened cream cheese and stir, then pour the egg yolk and stir well.

Take the egg whites out of the refrigerator and beat them with an egg beater until they are dry and frothy (the pot will not fall off when it is turned upside down).

Add the beaten egg white cream 1/2 into the cheese chocolate egg yolk basin and stir. After stirring evenly, pour in all the rest and stir again.

Pour the prepared cake liquid into a (6-inch) mold, put it into a baking tray, pour hot water into the baking tray, and heat the middle layer 170 degrees 15 minutes, then continue 160 degrees 15 minutes. Do not turn on the oven after baking, and simmer with the remaining temperature of the oven for 15 minutes.

The delicate and smooth taste is excellent, and some babies prefer to paint a little on it. If you don't paint it, you can bake it on the top for a few minutes. Then you can eat it directly or decorate it with icing, cream and fruit. You can match it at will!

That's about it! Hope to adopt, thank you!