5.6 oz (160 g) white chocolate,
5.6 oz (160 g) cream cheese.
Heat oven to 338 °F (170 °C). Baking sheet coat with butter and the inside mould. From the outside cover with aluminium foil because you will bake the cake in a water bath, and the water does not enter the mould. Thus coated mould put in a deeper pan. I’ve baked in a soufflé pan lined with baking paper, so I did not encases foil outside. Remove the yolks from the whites. Egg whites kept cool. Melt the chocolate by steaming, add cream cheese and stir. Add the egg yolks and with spatula all good stir, to obtain a smooth mixture.
Whisk the egg whites very fast to get foamy, carefully, on three occasions, add to the mixture and again stir with spatula and pour into a mould. Mould put on a baking sheet and pour hot water. Bake 15 minutes at 338°F (170 ° C) and then for 15 minutes at 320°F (160 ° C). Turn off the oven and leave it to stay for 15 minutes.
Cooled cake sprinkle with powdered sugar, or pour fruit sauce to taste and serve.
Here is the original recipe and video https://www.youtube.com/watch?v=dVvPOE-C7AE