ingredients (7 inch round cake pan, greased and lined on bottom)
250g cream cheese
100g full cream milk
60g dark chocolate chips
5 large egg yolk
15g potato/corn starch
35g cake flour
5g cocoa powder
2 tsp Nustevia cocoa syrup (substitute with chocolate paste)
2 tsp coffee paste (optional)

5 large egg white
80g caster sugar

奶油奶酪 250克
全脂奶 100克
黑巧克力豆 60克
蛋黄 5颗、大号
土豆淀粉/生粉 15克
蛋糕粉 35克
可可粉 5克
Nustevia 可可浆(可用可可膏替代)2小匙
咖啡膏 2小匙(可免)

蛋白 5颗、大号
绵白糖 80克


stir cream cheese, milk and chocolate chips over a pot of simmering water till cream cheese melts. Remove from heat
Add in egg yolk one at a time and mix well
sift in potato starch, cake flour and cocoa powder
筛入土豆淀粉、面粉和可可粉 blend well and sieve batter twice
stir in cocoa syrup and coffee paste
chill batter for 30 mins
面糊冷藏 30分钟add sugar to egg white in 3 additions and beat till soft peaks
* note that the egg white should still have a flow-y consistency
*打发后的蛋白霜应该还有些流动性哈 add one third portion of egg white meringue to batter and fold well
pour entire batter into remaining egg white meringue and incorporate well
翻拌均匀 line roasting pan with a towel
pour batter into cake pan and fill roasting pan with about 2 inches of warm water
* if using pan with removable base, wrap pan with 3 layers of heavy duty aluminium foil
面糊倒入烤盘、放入烤盘。加入约 2寸高的温水
*如用活动性烤盘,需将烤盘裹上三层锡纸 bake in lowest rack of 180 degrees C preheated oven for 18 mins (or till browned)
送入预热至 180摄氏度最底层烤箱烤 18分钟(或至上色满意) bring temperature down to 140 degrees C and bake for another 52 mins (total baking time 70 mins)
baking temperature and time for reference only
降温至 140摄氏度续烤 52分钟(全程 70分钟)
quickly remove water bath and place cake back into oven
leave cake to sit in oven (WITH CLOSED DOOR) for 60-75 mins
* top cake with baking paper to minimise wrinkling efffect
快速取出装着热水的烤盘,便将蛋糕放回烤箱续焖 60-75分钟 (焖的时候,烤箱门全程不开!)
*可在蛋糕盖上烘焙纸~听闻可去除皱纹allow cake to cool in pan before unmoulding
chill overnight before slicing



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