Chocolate Souffle Cheesecake
flourless chocolate decadence
If you like cheesecake, and you like chocolate, boy howdee, here ya go. I made a mistake here, so the bottom of the cake got a little water logged. But it was still delicious, and I'll help you avoid the pitfalls I fell for. Cover photo credits to Paulinho and Renato π
What you will need
200 gr dark chocolate
8 oz (230gr) cream cheese or chevre
1/2 cup (100gr) sugar
6 eggs
How to cook
1
In a double boiler, melt the chocolate and cream cheese together.
2
Separate the whites from the yolks in the 6 eggs. I like to crack them into a dish and remove the yolks individually. This is risky though, because if a yolks breaks, just a tiny bit of yolk can keep the whites from foaming properly.
3
Allow the chocolate cream cheese mix to cool slightly, then fold in the egg yolks.
4
Get to whiskin'. This may take awhile. Use a KitchenAid if available. Beat the whites until firmly foamy. When you remove the whisk, you should see peaks remain in the foam.
5
Fold the egg whites into the chocolate, 1/3 at a time.
6
Fold in the sugar. That concludes the batter portion of this recipe.
7
Get an 8" Springfield pan, and wrap the bottom in 2 layers of foil. Place the pan in a larger pan and pour some hot water in the larger pan.The water helps cook the cake more gently. Be careful here because you don't want a leak. .
8
Pour the batter into the springform pan.
9
Careful. Slide that contraption gently into the oven. Bake for about 30 minutes.
10
Let the cake cool for 10 or 15 minutes, then use a knife to clear the edge of the cake so you can remove the rim of the springform pan.
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