French cuisine

Easy

Chocolate Souffle Cheesecake

I baked small gateau chocolate mixed with cream cheese. Because it is roasted in hot water, it has a fluffy soufflé texture—Rich, yet light and melt-in-the-mouth soufflé cheese.

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小麦粉だいすき

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Done

Recipe

PRE TIME: 30 min

COOKING TIME: 55 min

TOTAL TIME: 1 hr 25 min

4 SERVING

Ingredients:

3.5 oz. Chocolate
1 oz. Unsalted butter
1 oz. Cream cheese
3 Large Egg yolks
1.41 oz. Heavy cream
0.17 oz. Brandy
0.35 oz. Cake flour
0.35 oz. Cocoa powder
3 Large Egg whites
1.41 oz. Sugar
Raspberry (18 berries)
A pinch of salt

Directions:

Put the cream cheese in a heat-resistant bowl and heat it in a microwave oven at 600W for 10 seconds each. When it becomes soft, mix it smoothly with a whisk.

Add egg yolks one by one and mix smoothly each time.

Make meringue: Put the egg whites in a clean bowl. Add sugar cane sugar in 2 to 3 portions and whisk with a hand mixer. It's OK if the meringue is so crisp that it won't fall even if the bowl is turned upside down!

Mix "chocolate + unsalted butter" melted in a water bath evenly and add to the egg mixture. Mix with a whisk.

Add warm cream and brandy in order, and mix thoroughly each time.

Add the sifted flour all at once and mix until the flour disappears. Mix the meringue you made earlier with a hand mixer at low speed to make the meringue smooth.

Add 1/3 of the meringue to a bowl with the batter and mix with a whisk.

Add 1/2 of the remaining meringue, switch to a rubber spatula and mix thoroughly from the bottom.

Add all the remaining meringue and mix thoroughly from the bottom so that there is no unevenness.

Pour the dough into a mold with a paper pattern, and sprinkle a pinch of salt on the top. Put it in an oven at 338 °F/170 °C and bake it in hot water for about 55 minutes.

Pour it into a mold coated with parchment paper. After baking for about 20 minutes, remove the mold from the oven, sprinkle with raspberry, and quickly put it back in the oven. Restart the oven and bake the remaining time. * If it burns on the way, cover it with aluminum foil.

Remove from the oven shortly before the end of baking and check the baking condition. It's OK if you bake until the dough hardly sticks to the bamboo skewers.

Enjoy!