The first thing we have to do is preheat the oven to 180ºC with heat up and down, and line a rectangular mold of about 20 cm, or grease with oil and flour.
Beat the eggs with the sugar in a deep bowl, beat the cream cheese a little apart and drain any liquid it may contain to soften it, and add. Beat until incorporated and add the oil and vanilla, mixing everything together and beating a little more.
Besides, you have to mix the cocoa with the cornstarch, the yeast and the salt, and incorporate little by little into the main dough (as mentioned above) passing everything through a sieve. Finally beat at low speed to obtain a homogeneous mass, fill the mold and put it in the oven for 45 minutes.
You have to watch that the cake does not go over. Once its time has passed in the oven, you have to take it out, let it cool and when it is ready, unmold it and ready to taste and enjoy.
Photos | Direct to the Palate