- Pan - 1.5 -2 cm thick, round cake
- Egg - 3
- Dark Chocolate - 200 g (0.4 lbs)
- White Chocolate - 200 g (0.4 lbs)
- Whipping Cream - 0.2 liter (6.8 oz)
- Gelatin - 1 pack
Melt the chocolates individually over low heat. Beat the cream until stiff with the eggs. Dissolve the gelatin in a little lukewarm water over low heat. Then mix with the whipped cream. Stir in the chocolate separately and stir gently. Pour it in a round cake pan. Place in refrigerator until solid.
Also known as: Double Chocolate Fluffy Cake With Whipped Cream, White Chocolate-chocolate Chip Cake