Make this delicious chocolate soufflé cheesecake with just 3 pantry staples. Perfect treat for your special Valentine.
Greetings from London! 🙂 We are having a fantastic time here, lots of walking, sightseeing, great food and shopping. Follow me on Instagram, if you’re not already, to come along my trip. On Wednesday, we’re heading to Paris. It’s going to be epic.
Oh yeah, you’re here for this cake! Here you go…
After I made this 3-ingredient soufflé cheesecake, I wanted to make chocolate version of it. Just as I expected it turned out amazing! So fluffy and chocolate-y!
This cake is like cross between soufflé and cheesecake. Heaven, that’s what this is! Really! It seems like I describe my food as heaven a lot, as if I had been to heaven. Anyway, just roll with it, ok? It simply means it’s really, really good.
The best part is you only need 3 ingredients. Not some rare hard-to-get ingredients, but simple 3 ingredients that you probably have in your fridge and pantry. Eggs. Check. Cream cheese. Check. Milk chocolate. Check. Well, at least, I keep stash of variety of chocolates in my pantry. And I’m sure you do too.
I’ve tested this recipe with different types of chocolates. Semi-sweet chocolate yielded not-sweet-enough and kind of too rich cheesecake. Milk chocolate is our best bet. Sweet creamy milk chocolate provided much needed sweetness. And please use high quality products here. Since we only have 3 ingredients, the quality of each ingredient directly affects the final result.
My least favorite part is cutting out the parchment paper. That’s about the hardest step, and the rest is just simply melting, mixing and baking slow and low.
Hope you’ll enjoy this chocolate souffle cheesecake on Valentine’s Day. Cheers!
Chocolate Souffle Cheesecake
Ingredients
- 5 large eggs at room temperature
- 7 oz 200g high-quality milk chocolate, broken into pieces
- 8 oz 225g cream cheese, at room temperature
Instructions
- Preheat the oven to 325°F (160°C). You will need at least 2.5in (6cm) deep 8in (20sm) springform pan. Cut 3.5-inch (9cm)-wide long strip and 8-inch (20cm) round circle of parchment paper. Line the sides and the bottom of the springform pan with the prepare parchment paper. Set aside.
- Separate the egg whites and yolks. Set aside.
- Place the chocolate pieces in a medium heatproof bowl. Set the bowl over simmering water and slowly melt the chocolate. Add the cream cheese and mix until the mixture is smooth.
- Remove from heat and cool slightly, for 2-3 minutes. Stir in the egg yolks.
- In a large mixing bowl with whisk attachment, or using handheld electric mixer, beat the egg whites until hard peaks form. Add 1/3 of egg whites and stir into the chocolate mixture, until combined. Then gently fold in the remaining egg whites until the mixture is well-combined, no white streaks are visible.
- Transfer the batter into the prepared pan and tap on the counter a few times to release any air bubbles. Place a baking sheet on the lower rack of the oven and pour about 2 cups of boiling water. Put the cake pan on the middle rack above the rack with water bath. Bake for 45 minutes. Turn off the oven and cool the cake in the oven for 30-40 minutes. Remove the sides of the springform pan and gently peel off the parchment paper from the sides. Cool completely on the counter, then refrigerate until ready to serve. Before serving, when the cake is chilled and set, gently remove the parchment paper on the bottom and place the cake on the platter. Dust some powdered sugar, if desired.
Nutrition
The ingredients are very simple but the taste is amazing
Awesome, so happy you tried and loved the recipe, Tresja!! Thank you for your feedback!
This is my THIRD attempt at your souffle cheesecake recipes. The first was just plain with the sweetened condensed milk, the second I made with banana extract. They both turned out pretty good, especially for first and second attempts. I graduated myself to making the chocolate now. I used Nestle Semi Sweet morsels. Instead of using a double boiler, I melted them in the microwave, in about 30 second intervals, stirring in between. I got the eggs to room temp. by putting them in a bowl of warm water. I had trouble separating them. I got some yolk in the whites, somehow they still whipped up well into stiff peaks. I did pray though. I have a 9 inch spring form pan which I used on the first 2 cakes and cooked for less time by a couple of minutes. THIS time, I’m using a 7 inch tinfoil pan and cooking for about 3 minutes longer. I figure I can cut the pan side and peel it away from the cake. It sounds good to me in theory, will see how it is in actual practice. The second cake I tried a piece before chilling it, it had the souffle consistency. After chilling it, it became the cheesecake consistency. I’m not a big fan of powdered sugar, so this time I bought a jar of raspberry jam. After it’s chilled, I’ll heat that up and pour it over the cake. If I get really adventurous, I’ll try the cupcake version. But I’m not sure how long you’d cook that, so that’ll have to wait. The worst part of all this I’d say is prepping the pan, separating the eggs, and resisting the urge to open the oven door while it’s cooking. I put the pan of water, (I used a pie pan) in while the oven is preheating, it sure beats having to wrap the pan with layers of foil to prevent water seeping into the spring form pan.
Patty, thank you so much for sharing your feedback. Hope you liked the chocolate version just as much as the plain one. I agree the prepping the pan part is not my favorite. And let me know if you try the cupcake version.
Would this translate to cupcakes?
I’ve never tried making cupcakes with this batter. Couple things to keep in mind, if you decide to try: you don’t want to fill the cupcake liners too high, as the batter will rise during baking, therefore the cupcakes will come out a bit flat. You’ll also need to reduce baking time, because they will cook faster. Hope this helps, Ashley, and let me know if you give it a try.