Chocolate pecan cream cake

4

Cake

Beat egg whites until stiff; set aside. Beat egg yolks and icing sugar until thick and creamy; blend in cream cheese. Stir in chocolate and pecans; fold in beaten egg whites. Turn into 9 inch (23 cm) spring-form pan lined with wax paper. Bake in preheated oven 160°C (320°F) oven for 35 min or until toothpick inserted in centre comes out clean. Cool in pan 10-15 min before removing.

Filling

Over boiling water, melt white and dark chocolates. Stir in almond paste until combined. In saucepan, sprinkle gelatin over cold milk; let stand 1 min. Place over low heat; stir constantly until gelatin dissolves. Remove from heat. In large bowl, blend cream cheese and sour cream until smooth. Blend in chocolate-almond mixture. Gradually add gelatin and milk, blending  thoroughly. Whip whipping cream in separate bowl. Fold whipped cream into milk mixture. Line a 9 inch (23 cm), 2.5 L capacity bowl with plastic wrap. Turn the filling into the lined bowl top with cake layer. Cover with additional plastic wrap and chill until firm - about 4 hours.