Cocoa Cheesecake
1.
Place 4 whole eggs in a basin, use an electric whisk to make coarse bubbles at low speed, then add 120 g of powdered sugar, and beat at high speed until the head does not flow down when pulled up.
2.
Put the unsalted butter in the microwave oven for 30 seconds until it melts, add it to the beaten egg, and beat evenly with a whisk.
3.
Mix low-gluten flour and cocoa powder through a sieve.
4.
Add the flour to the beaten egg mixture, stir evenly with a rubber spatula, then pour it into the mold, preheat the oven, 180 degrees, up and down, place in the middle layer, bake for 25-30 minutes, then take it out and let it cool for later use.
5.
While baking the cake, put the unsalted butter and cream cheese at room temperature to soften, and then use a whisk at low speed until smooth.
6.
Take another pot, thaw the fresh cream to about 4 degrees, and use a whisk to beat at high speed until the lines do not disappear.
7.
Scrape the whipped cream into the cheese paste.
8.
Whisk evenly at low speed.
9.
Soak the gelatin powder in cold water for 1-2 minutes, then put it in a microwave oven on high heat for 30 seconds, until the liquid is clear in color, let it cool slightly, add it to step 8, and also beat it evenly at low speed.
10.
Pour the cheesecake batter onto the cooled cocoa sponge and put it in the refrigerator for more than 4 hours.
Tips:
Sieve the cocoa powder evenly before eating, wrap around the mold with a hot towel, carefully demould, and finally insert chocolate decoration chips and stick biscuits.