Heat oven to 300. Lightly butter an 8" spring form pan and coat with the 2 T of sugar. Wrap outside of pan with foil to prevent leakage.

Put cream cheese and chocolate in a microwave safe bowl. Microwave on high for 45 seconds. Stir, then microwave again for 45 seconds longer. Stir until chocolate and cream cheese are melted and blended.

Gradually add milk, then egg yolks while gently stirring. Mixture may look grainy.

Beat egg whites until soft peaks form when beaters are lifted. Gradually beat in sugar mixture. Beat 5 minutes longer until stiff, glossy peaks form when beaters are lifted.

Briskly stir about 1/3 of the beaten whites into the chocolate mixture. Gently fold in the remaining egg whites until just blended. Don't over mix.

Pour into prepared pan. At this point, you may freeze this cake in which case please refer to the baking directions in the notes.

If not frozen, bake 1 hour or until cake feels equally firm when pressed near the edge and in the center. (Top of cake may crack!) Cool cake in pan on a wire rack for 5 minutes. Remove foil. Run a thin knife around edge of pan to loosen before removing sides. Cut into wedges before serving.

Serve with whipped cream or vanilla ice cream.