Chocolate Cotton Cheesecake

The chcolate taste of this cake will be very light if you make it with 50 to 60% normal black chcolate. In a saucepan, add 120 grams of cream cheese and 120 ml of milk bring that to a boil while stirring for the cream cheese to melt then add 100 grams of chopped chcolate together with 20 grams of butter. Remove the saucepan from heat and continue to stir melting the chocolate and butter.

Let the mixture cool down then add the egg yolks and whisk it in until they are combined in the chocolate batter. Sift in 25 grams of flour and 10 grams of cornstarch, you can replace cornstarch with potato starch. Fold the dry ingredients in until everything is moistened then take the bowl with the egg whites and whip until it reaches a stiff peak then pour the chcolate batter to the meringue and start folding everything with a spatula until you get a smooth batter with everything well combined.

This cake is baked in a 15cm cake mould, cover the outside of teh cake tin with an aluminium foil then line the inside with a parchment paper. Pour the cake batter in the prepared cake tin and tap in on the counter a few times to remove any air bubbles trapped in the batter then prepare a water bath by adding hot water to a baking sheet.

Place the cake pan with the batter and bake carefully at low temparature (250 degrees Fahrenheit for 80 minutes) then increase the temparature to 350 degrees Fahrenheit and bake for an additional 10 minutes. Let the cake cool down for 10 minutes then remove the cake from the pan and place it over a wire rack. Serve this cake warm, it’s super soft and the chocolate taste is so rich.

Bake over a hot water bath in a preheated 250 degrees Fahrenheit (120℃) for 80 minutes then increase the temperature to 350 degrees (180℃) Fahrenheit and bake for an additional 10 minutes.