A Soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and is mainly served as a dessert. Here I’ve added Chocolate and cream cheese. Who doesn’t love chocolates. There is a saying that
Anything is good if it’s made of Chocolate
How true… And cream cheese provides that extra flavour for this cheesecake.
Dark chocolate – 120 grams
Cream cheese – 120 grams
Eggs – 3, separated
Icing Sugar – 3 tablespoon
Lemon juice – 1 teaspoon
Preheat the oven to 180C. Place the rack on the lower level.
Grease a 6 inch baking tin with butter. I used baking ring. I kept the baking ring on top of 3 layers of aluminium foil and folded the foil upwards to prevent the batter seepage.
Melt chocolate and cream cheese in a double boiler. Just heat until the chocolate is completely melted.
Remove from heat and add icing sugar and mix.
Add egg yolks and mix well.
In another bowl, add lemon juice to egg whites and beat until stiff peaks.
Gently fold the meringue into chocolate and cheese mixture in 3 batches.
Pour the well combined batter into the prepared tin.
Place the baking tin in another large baking tin filled with hot water upto 1 cm in height.
Bake in the preheated oven for 15 minutes. Now turn down the temperature to 170C and bake for another 15 minutes.
After that do not take out the cake from the oven for 15 minutes.
Remove from the oven and let the cake cool completely and then chill in the fridge for at least 2 hours.
Sprinkle icing sugar on top. Cut and Indulge.
Unfortunately, I couldn’t get a picture of a sliced piece. The cake just vanished within a matter of seconds.