This chocolate cake has only three ingredients + the topping and has a surprising, slightly mousse-like consistency. It is not very sweet, since all the sweetness comes from the chocolate.
250 g cooking chocolate
250 g natural cream cheese, e.g. Philadelphia
4 tablespoons apricot jam
Place baking paper in the bottom of a 20 cm springform pan and grease it well with butter. Cut a strip of baking paper, grease it well and place it around the edge of the mold. Wrap aluminum foil around the entire mold, so it is completely tight.
Break the chocolate into pieces in a refractory bowl and place it over a pot of boiling water, without the bowl itself falling into the water. Let it stand until the chocolate has melted. Separate the eggs. Stir in the cheese and egg yolks, together with melted chocolate to a smooth, lump-free cream.
Whisk the egg whites to a stiff foam. Carefully invert 1/3 of the stiffly beaten egg whites into the chocolate cream, then the rest of the egg whites. It is important to keep as much air as possible in the mixture. Pour the mixture into the springform pan, place it in a long pan, which is placed in the middle of the oven at 170 degrees. Pour in boiling water until it is 3 cm up on the mold.
Bake the cake for 15 minutes at 170 degrees, then 160 degrees for 15 minutes and finally 15 minutes with the oven turned off. The cake should be firm, but a little pudding-like. Open the door ajar and let the cake cool slowly for 30 min. Take the cake out of the oven and and cool it completely on a rack. Spread on a thin layer of apricot jam. Leave the cake to cool until it is ready to serve. Tastes good with ice cream.