Good dessert

In another bowl, beat the egg whites until stiff, adding the 50 g of sugar in 3 batches.
Then add it to the yogurt mixture, stirring gently, then add the chocolate chips
Remove the dough from the freezer 1 hour before beating the cake.
Place the yogurt cream on top of the dough in the mold, then grate the dough from the freezer and cover the entire surface with the cream.
Bake for 25 to 30 minutes at 170°
Remove from the oven and after cooling completely, sprinkle with icing sugar (optional)