chocolate souffle jap cheesecake

Rice Cooker Cake #6

Inspired by Lilis chandra.. I used my rice cooker to cook this chocolate souffle jap cheesecake. Adapting from her source stated in her post. Could not get the dark tone as hers though.


A

50g cake flour

15g potato flour (no corn flour)

15g unsweetened cocoa

Pinch of salt

-sift all


B

140g cream cheese (I used 200g as I did not want to keep and store)

20g dark choc

40g butter

80ml milk

2tsp lemon juice

78g yolks (I used about 5 yolks)

- melt cheese, dark choc, butter using double boiler mtd. Add milk and hand whisked till smooth.

- chill a while and then sieved twice. - add to A and mix well.


C

180g whites (about 6 whites)

90g castor sugar

- I used stand mixer to whisk till stiff peaks formed. Add sugar in 3 batches.


- Scrape 1/3 meringue into mixture A+B and mix well with hand whisk.

- Add the remaining whites and use about spatula to fold till whites cannot be seen.

- pour slowly into rice cooker pot. Bang few times.

- place into rice cooker and press CAKE tab.

- remove and invert cake from pot immediately and let cool completely. - love the wobbly jiggle as u hold the piece up to savor. :)





Chocolate souffle jap cheesecake