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Chocolate souffle cheesecake
Rich, soft and moist Chocolate souffle cheesecake is just delicious!
Total Time: 120 minutes
■ Ingredients
Chocolate sponge cake
- 40g granulated sugar
- 25g low-gluten flour
- 10g pure cocoa powder
- 10g unsalted Butter
- 10g milk
Souffle
- 200g cream cheese
- 60g sour cream
- 10g pure cocoa powder
- 5g cornstarch
- 60g Belgian chocolate chips
- 20g granulated sugar (for egg yolk)
- 180g milk
- 80g egg whites (for meringue)
- 40g egg yolks
- 60g granulated sugar (for meringue)
Preparations
1) Preheat the oven to 160C
2) Line a cake tin with parchment paper
3) Sift the pure cocoa powder and low-gluten flour together
Instructions
Chocolate sponge cake
Step 1
Whisk the egg and granulated sugar together in a bowl
Step 2
Whisk until smooth over a pot of hot water, remove the bowl from the pot until it slightly warmer than body temperature
Step 3
Melt butter and milk together over a pot of hot water, set aside
Step 4
Beat the egg (2) with an electric hand mixer until it becomes thick and foamy
Step 5
Pour the flour and gently folding the bottom over the top
Step 6
Stir the butter mixture (3) well
Step 7
Combine (6) with the cake mixture (5)
Step 8
Pour mixture into tin and bake in a preheated oven (160C) for 15 to 20 minutes
Step 9
Remove cake pan from the oven and let it cool
Souffle
Preparation 1: Preheat the oven to 170C. Cream cheese sit at room temperature
Preparation 2: Cut the chocolate sponge cake into 1cm thickness and place to the bottom of lined tin
Step 1
Combine cream cheese and sour cream in a bowl, set aside
Step 2
Sift the pure cocoa powder and cornstarch then combine with (1)
Step 3
Melt the chocolate chips over a pot of hot water
Step 4
Heat the milk in a pot
Step 5
Whisk the egg yolk and granulated sugar together in a bowl until light in color
Step 6
Add 1/3 cup of milk into (5) and mix well
Step 7
Combine (6) into the milk pot
Step 8
Reheat and stir frequently until thickened
Step 9
Add (8) to the melted chocolate (3), separated by 3 times to mix well
Step 10
Gradually add (9) to (2) and stir well to combine
Step 11
Beat the egg whites in a bowl with with an electric hand mixer on medium-low speed, gradually add granulated sugar until the meringue foam forms stiff
Step 12
Gently scoop meringue into (10)
Step 13
Pour mixture into cake tin
Step 14
Place the cake tin into a pan of hot water and bake in a preheated oven (160C) for 25 to 30 minutes
Step 15
Let it cool on a rack and refrigerate until chilled. Enjoy!
RESTRICTED FOOD PERMIT
Prepackaged Oysters to Be Eaten in Raw State PERMIT NO. 0391804542
Milk and Milk Beverages PERMIT NO. 0391804524
Frozen Confections in Original Cups and Wrappers PERMIT NO. 0391804533