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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!