chocolate souffle cake

Try this easy recipe for Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake and enjoy an amazing dessert that is a cross between fluffy sponge cake and creamy cheesecake. This delicious cake has a light and airy texture. Made with just a few simple ingredients, the Chocolate Cotton Cheesecake cake is the perfect combination of chocolate and sweetness.

Chocolate Cotton Cheesecake / Chocolate Japanese Cheesecake

eggs (, at room temperature)

oz cream cheese (,

whole milk (, at room temperature)

unsalted butter (, at room temperature)

sugar (, divided)

lemon juice

all-purpose flour

Tbsp corn starch

cocoa powder

tsp cream of tartar

sugar

inch x 3 inch round springform pan

slow cooker liner

silicone cooking bands

heavy duty aluminum foil

butter

parchment paper

14.5 inch x 11 inch pan

Place the 8 inch springform pan inside a slow cooker liner / bag. Secure the bag using 2 silicone cooking bands or cooking twine. Wrap the springform pan with 3 sheets of heavy duty aluminum foil. Press the foil firmly around the pan. Fold down the excess foil and crimp around the pan.

Brush a generous amount of butter inside the pan coating it evenly. Line the bottom and side of the pan with parchment paper cut to size.

Preparing the Cake Pan

Preheat the oven to 300 F (149 C).

Separate the egg yolks from the egg whites.

Add the cream cheese into the bowl of a stand mixer.  Mix on Medium Low speed for 30 seconds. Reduce the speed to Low and gradually add the milk. Once the milk and cream cheese are combined, mix on Medium speed until smooth, approximately 2 minutes.

Add the butter, 1/4 cup sugar and lemon juice. Mix on Medium speed until incorporated, approximately 1 minute.

Sift the all-purpose flour, corn starch and cocoa powder into the mixing bowl. Mix on Medium speed until combined, approximately 2 minutes.

On Low speed, add the egg yolks and mix until combined, approximately 1 minute.

Transfer the batter into a sieve. Work the batter through the sieve using a spatula. Be sure to scrape the batter from the underside of the sieve as well.

In a clean and dry mixing bowl, add the egg whites. Beat the egg whites on Low speed for 30 seconds. Increase the speed to Medium Low and beat until the eggs are foamy, another 30 seconds. Add the cream of tartar. Beat the egg whites on Medium High speed until they start to thicken and increase in volume. Gradually add the remaining 1/4 cup sugar. Continue beating until the egg whites reach a medium to firm peaks stage, approximately 3 minutes.

Add 1/3 beaten egg whites to the batter and gently fold until mostly incorporated. Add another 1/3 egg whites and continue folding gently. Add the remaining egg whites and fold until just incorporated, approximately 50 folds total. Do not over-mix the batter.

Transfer the batter into the prepared springform pan. Using a spatula, spread the batter evenly into the pan and smooth out the top. Tap the pan on the counter a few times to remove any large air bubbles.

Place the springform pan into the larger 14.5 inch by 11 inch baking pan, the water bath.

Making the Batter

Place both pans into the center of the oven.

Add 7 cups boiling water into the larger pan filling it about 1 inch high.

Bake the cake for 100 minutes / 1 hour and 20 minutes.

Turn off the oven and continue baking the Chocolate Cotton Cheesecake for another 60 minutes using the residual heat.

Baking the Chocolate Cotton Cheesecake

Remove the cake from the oven. Remove the foil and liner bag.

Release and remove the springform pan. Unwrap the parchment paper around the cake.

Invert the top of the cake onto a plate covered with parchment paper. Remove the bottom pan and parchment circle. Replace with a new parchment circle. Flip the cake onto a cake plate.

Let the cake cool to room temperature, approximately 30 minutes.

Place the cake into the refrigerator and chill for at least 4 hours.

Decorate the top of the Chocolate Cotton Cheesecake using a cake stencil and powdered sugar. Optionally, serve the cake with fresh fruit and whipped cream.

Refrigerate any remaining portions and enjoy within the week.

Chilling and Serving the Chocolate Cotton Cheesecake

https://www.youtube.com/watch?v=YvmjX5a_Vek

Sharing a no-fail recipe for Chocolate Cotton Cheesecake / Japanese Cheesecake - a deliciously light and fluffy cheesecake. This step-by-step video has lots of tips and tricks for making the perfect Chocolate Cotton Cheesecake! Give it a try and share your results!

Written recipe: http://runawayrice.com/desserts/chocolate-cotton-cheesecake-chocolate-japanese-cheesecake

Check out this video for Cotton Cheesecake / Japanese Cheesecake: https://youtu.be/yPe67tnxNjo

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Kitchens Slow Cooker Liners https://amzn.to/2HRoQkA

Architec Stretch Cooking Band, 2-Inch, Package 25, Assorted Colors https://amzn.to/2JUMhps

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Cake Stencil https://amzn.to/2JSgNQP

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Ingredients:

5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
8 oz cream cheese, at room temperature (227 g)
1/2 cup whole milk, at room temperature (120 ml)
1/4 cup unsalted butter, at room temperature (56 g)
1/2 cup sugar, divided (110 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp corn starch (15 g)
2 Tbsp cocoa powder (12 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1 tsp powdered sugar for decorating the cake (2 g)

Bakeware and Other Items:
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)  https://amzn.to/2FLqe27
1 slow cooker liner https://amzn.to/2HRoQkA
2 cooking bands or twine https://amzn.to/2JUMhps
3 sheets heavy duty aluminum foil https://amzn.to/2FL6ICR
1 tsp butter for coating the pan
parchment paper
14.5 inch x 11 inch pan for the water bath (37 cm x 28 cm) https://amzn.to/2JUwSWf

Yields: 8 servings

Nguyên liệu:
 
5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
227 g kem phô mai, nhiệt độ phòng
120 ml cup sửa tươi, nhiệt độ phòng
56 g bơ không muối, nhiệt độ phòng
110 g đường, chia phần
1 m. canh nước cốt chanh (12 ml)
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)
2 m. canh bột cocoa (12 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
1 m. cà phê đường bột dùng để trang trí (2 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Được: 8 phần ăn

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Music
Life of Riley Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Chocolate Cotton Cheesecake / Japanese Cheesecake - No-Fail Recipe plus Tips and Tricks!

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