Chocolate Semi-cooked Cheese
1.
Prepare all materials
2.
After the cream cheese has softened at room temperature, put it in a large bowl and heat it over water
3.
Stir continuously with a whisk (the water temperature should not be too high), stir until smooth and no particles, add butter, milk, and dark chocolate chunks.
4.
Continue to use the egg beater to mix evenly, pay attention to keeping the hot water in the process (the water temperature should not be too high)
5.
Stir into a delicate paste
6.
Take the small basin out of the water, add 10g of fine sugar, and add egg yolk
7.
Stir well to form a smooth and even chocolate butter paste
8.
Sift the low-gluten flour, cornstarch, and chocolate powder into the chocolate butter paste, and stir evenly with a rubber knife, so that the flour and the chocolate butter paste are completely mixed
9.
Start to beat the egg whites, add white sugar in three batches, and add lemon juice
10.
When it hits the wet foam, you can outline a shallow pattern.
11.
Add the meringue to the chocolate butter paste three times
12.
Remember that the method is the same as when making chiffon cakes, mixing from bottom to top.
13.
Fill the baking pan with water and pour the batter into the mold
14.
Preheat the oven to 160℃, bake it in a water bath for one hour, and bake it until the surface of the cake is slightly black. (Pay attention to the temperature of the oven, the temperature difference of the oven is different, 140-160℃ can be used)
15.
Baked and cut into pieces
Tips:
Lemon juice is mainly used for curdling. If lemon juice is not available, you can use a small amount of Dada powder or white vinegar instead.
