Chocolate Souffle Cheesecake

Flourless chocolate decadence

Chocolate Souffle Cheesecake
 
Rafael Sanches avatar
Rafael Sanches Published on 3/5/2018, viewed by 15128 , 4 Comments

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 πŸ‘

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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.

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.

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.

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.

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.

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.

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. .

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.

Pour the batter into the springform pan.

9

Careful. Slide that contraption gently into the oven. Bake for about 30 minutes.

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.

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.

Comments

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Paulo Ferreira de Moura Jr avatar
I think you should mix the sugar with the egg whites. The egg whites is the element that injects air in the cake dough and makes it lighter, so if you add sugar after the egg whites, you deflate them 😊
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Paulo Ferreira de Moura Jr avatar
It worked perfectly. I've just changed the step order, and added the egg whites after the sugar 😊
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Michelle Wie avatar
Michelle Wie33 days ago ☰
it was delicious, thanks for uploading
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