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Chocolate Souffle Cheesecake ｜ Emojoie Cuisine's Recipe Transcription

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Emojoie

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Ingredients

egg yolk : 3 pieces
Egg white : 3 pieces
sugar : 70g
(A) Cream cheese : 120g
(A) Milk : 120g
chocolate : 100g
salt : A pinch
Unsalted butter : 20g
rum : 1 tsp
(B) Flour : 25g
(B) Cornstarch : 10g

Time required

120minutes

Procedure

1) Make meringue 00:26
Divide the egg into yolk and egg white, add sugar to the egg white, and use an electric whisk to make meringue.
2) Make the dough 01:39
Break the chocolate roughly.
Put (A) in a pan, turn off the heat when it starts to boil, add a pinch of salt and melt the chocolate and unsalted butter with residual heat.
Add egg yolk, rum, and sifted (B) in that order.
3) Match the meringue and dough 04:08
Manually whisk the meringue, and when it hardens, add the dough from 2 and let it blend in.
4) Bake 05:44
Use wrap and foil to wrap around the mold.
Pour the dough into a mold, pour hot water on a deep top plate, and bake in an oven at 120 ° C for 80 minutes, then raise to 180 ° C for 10 minutes.

Point

The material is a 15 cm mold as a guide. It doesn't have a height, but it can be baked in an 18 cm mold.
Bring the eggs to room temperature.
The chocolate used is 70% cacao. It is recommended to use one that does not contain vegetable oils and fats.
If you don't have rum, you don't have to add it.
After adding the meringue and dough, start with a whisk and finish with a rubber spatula.
Wrap and foil are wrapped around the mold to prevent hot water from entering the mold. Prepare before making the dough.
After the heat is removed, remove it from the mold. Be careful as the cake tends to crumble.