Preheat the oven to 170 C (338F) separate the eggs and place the whites in a large bowl. Let your egg whites sit in refrigerator to keep them cold until you ready to use them
Place the chocolate in a large bowl. Melt the chocolate in a double boiler over hot water (60c) (140f). Then add the cream cheeses and melt them together and add 1/4cup of fresh milk. Remove the bowl from double boiler add the egg yolk and mix it well.
In a large bowl, whip egg white with electric mixer until firm peaks form. If it's thick enough you can turn the bowl upside down without it sliding out.
Add 1/3 meringue into the cream cheese batter and blend well with spatula. Then add the rest of the meringue 1/2at a time and mix well.
Rub some butter or oil on parchment paper (in this way, the cake can slide down when it's shrinks, so you can prevent the cake from cracking). Line the round cake pan with the parchment paper. Pour the batter into the pan and drop the pan lightly on the counter to raise the air bubbles out of the batter.
Place the cake pan on a baking sheet. Pour some hot water into the baking sheet. Bake at 170 C/338F for 15minutes ,160C (320F) for 15 minutes then stop the heat and bake with remaining heat for 15 minutes.
When it's done place the cake pan on wire rack to cool completely
You can brush the cake with some apricot jam syrup or dust with powdered sugar/confectioners sugar to finish. You can serve it with whipped cream if desired.