How to make a Japanese chocolate souffle cheesecake / Chocolate cheesecake best recipe

Hello~~^^
I'm Boone Bake.
Today's theme is "Simple is the best"
Simple, but the taste is never simple...
It will be the best chocolate cheesecake.
I made a chocolate souffle cheesecake that everyone in my family loves.
As you all know, the moistness of the souffle cake and the harmony of chocolate and cream cheese are really fantastic~~
It's delicious to eat immediately when it's warm after baking, but I prefer to eat it after refrigerating overnight.
It is a really satisfying taste.
It's so easy to make, so even beginners can easily make it.
Of course, the top can crack and burst.
Maybe it's difficult if you are the first person to make this cake...
Even if the top side is slightly cracked, the taste will be so good, so don't be stressed or afraid.
The temperature and time that doesn't burst will need to be adjusted in the oven.
I found it after grilling it many times~
It also depends on whether it is a convection or deck oven.
But...
If the top is split, you can apply it with Deco White~~
So this time, I finished it simply without any other deco~
How to make~~!
Check Point~~!
Now, then...
Let's start~~
If you like my video, please click "Like" and "Subscribe" buttons.
Thank you.
▇ ▇ Click the three dots at the top right of the screen..▇ ▇
You can see a detailed explanation.
1.Click the three dots at the top of the screen -
2. Select subtitles or disable subtitles...
Ingredients / ingredients
(15cm *7cm mold)
● Preparation
Prepare all ingredients by removing them to room temperature in advance.
(Refrigerate egg whites until use)
Please prepare the fan like a video.
Prepare by boiling water.
Preheat oven to 130 degrees.
●
110g dark chocolate
110 g milk
20g unsalted butter
125g cream cheese
A pinch of salt
5ml vanilla extract
2 yolks
15g cake flour
10g corn starch
10g cocoa powder
2 egg whites
60g sugar
Deco white
** Deco White ?
It is a product processed by mixing flour and vegetable oil with sugar powder.
Unlike sugar powder, it does not melt or soak.
It is resistant to temperature and humidity and does not melt below 30 degrees Celsius and remains powdery.
**how to make
1. Put cream cheese and milk in a bowl and place on hot water to completely melt the cream cheese.
2. Add chocolate and unsalted butter and melt.
3. Please get off the fire.
4. Mix vanilla extract, salt and yolk.
5. Sift flour, corn starch, and cocoa powder.
6. Sift once.
7. Add sugar to the egg whites stored in the refrigerator to make meringue.
8. Makes a meringue with a hard but curved horn.
9. Divide the meringue and mix.
10. Pour the dough into the mold.
11. Pour hot water about 1cm into a larger bowl.
12. Bake for 45 minutes at 120 degrees and 20 minutes at 140 degrees.
13. After cooling, remove the mold.
14. Sprinkle Deco White.
There is more information in the video~~
Subscribe~! I would be grateful if you could set the alarm~.
Your subscription~! And I like it~♥ is a big power for me...
How are you?
Have you had any special baking~?
In the video, the process and explanation are as much as possible.
**BGM--
Song: Lee Cheol-hee-Like a movie
Source: gongu.copyrigh...
Music promoted by DayDreamSound: • Video
CC-BY 3.0 goo.gl/Y8U8b9
Track: Hemio-
Music by Hemio
Follow Artist: / fvgozak
Thanks for watching~~
● To remove subtitles.. Click the three dots at the top right of the screen.
Please select subtitles, disable subtitles...
● Go to Boone Bake Instagram
/ boone_bake