In a microwave-safe bowl, place the cheese together with the chopped chocolate.
Microwave for 30 seconds, stir, and then microwave for another 20 seconds. Mix well until the two ingredients are combined.
Let cool slightly and add the milk and egg yolks one at a time.
On the other hand, beat the egg whites until frothy, and when they have foamed, gradually add the sugar previously mixed with cornstarch.
Beat until stiff peaks form.
Gently fold into the chocolate mixture and pour into a greased and floured 22cm mold.
Bake in a preheated oven for one hour. When the oven turns off, leave the cake inside with the door ajar until it cools down. Only then, remove the tray and let it cool outside.
For the topping, melt together in a double boiler the chopped dark chocolate, butter, and dulce de leche.
Spread over the cake and, while still warm, drizzle the melted white chocolate on top.
Create waves with a flat spatula.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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