PROFESSIONAL CAKE

Chocolate Japanese Cotton Cheesecake Recipe

B Y P A S T R Y 0 1 12/13/2019 3 M I N S R E A D
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Chocolate Japanese Cotton Cheesecake Recipe

Salut Emojoie here.

This time we will make a chocolate version of everyone’s favorite souffle cheesecake! its Chocolate Japanese Cotton
Cheesecake Recipe .

▼Ingredients Chocolate Japanese Cotton Cheesecake(15cm cake

tin) :
 3 Egg whites

 70g sugar

 120g cream cheese

 120g milk

 100g 70% cacao chocolate

 20g unsalted butter

 3 egg yolks

 25g flour

 10g cornstarch

Baked over hot water

120℃80min.
180℃10min.
Method :

Adding chocolate makes it difficult to expand.

This is because if you mix chocolate and meringue, the bubbles will disappear easily.

The reason for this is that the chocolate will start to harden as the temperature drops,

making it easier for the foam to disappear.

So we will start by making the meringue first.

Please note that the eggs should be at room temperature.

If you add sugar from the beginning when making the meringue, it will be difficult to foam,

But you can make a strong meringue with fine bubbles.

At this stage, lather a little loosely, and then lather firmly.

We will be using 70% chocolate.

If you use a high percentage cacao chocolate, you can omit the cacao powder.

Please note that the chocolate taste of the cake will be very light if you make it with 50-60% of normal black chocolate.

Melt the cream cheese while warming.

Stop the fire when it starts to boil.

Add the , chocolate, and butter when the fire is off.

Mix while melting the chocolate and butter.

Add the egg yolk that was leftover.

Add flour and cornstarch.

If you don’t have cornstarch, you can use potato starch.

Whip meringue firmly.

Either manual or electric can be used.

Mix with meringue before the chocolate dough cools down.This is very important.

Add all the chocolate dough at once.

It can be mixed in a small number of times by mixing in this way using a whipper.
You can leave more bubbles by working in a hurry or by mixing it efficiently in a small number of times.

Lightly mix with a rubber spatula for finishing.

We will use a 15cm mold.

A wrap is attached so that water does not get in.

Please prepare the mold before mixing the ingredients.

Cover it with aluminum foil.

Paste the cooking sheet inside.

While leveling, crush the foam on the surface with a rubber spatula.

Boil hot water to bake over hot water.

Add hot water to a height of 2cm.

Bake carefully at low temperature.

Then set to 180 ℃ and bake for 10 minutes.

Remove the aluminum foil and wrap when the temperature is appropriate enough to touch.

We recommend that you eat this cake a little warm or at room temperature.

If you cool in the refrigerator, the chocolate will harden.

It soft and fluffy like this when it’s warm

Please be careful because the cake is easy to crumble if it is warm.

Fluffy~

You know it is delicious just by looking at it!

Let’s give it a try

The sound expresses the softness of the cake~

Chocolate is delicious even if it is warm.

It is very soft and the chocolate taste is so rich, it is so delicious.

If you have leftover, store it in the refrigerator.

When it gets cold, the cake gets a little harder, but even if it gets cold, it still tastes delicious.

Thank you so much for watching today. Salut

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