1/3 c. (80 ml) light cream
1 (3 oz.) pkg. cream cheese (90 g)
8 oz. (225 g) semi-sweet chocolate
3 egg yolks
Pinch of salt
3 egg whites
3 tbsp. (45 ml) sugar

Preheat oven to 300 degrees. Blend cream and cream cheese together over very low heat. Add chocolate pieces, heat and stir until melted. Cool. Beat egg yolks and salt until thick and lemon-colored. Gradually blend in the chocolate mixture.

Beat egg whites until soft peaks form. Gradually add sugar, beating to stiff peaks; fold in chocolate mixture. Pour into greased 4 cup (1 L) souffle dish. Bake in oven for 45 minutes or until knife inserted comes out clean. 5 to 6 servings.