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– 3 packages cream cheese (225 g), room temperature
– 190 ml granulated sugar
– 1 tbsp cocoa powder
– 1 tsp espresso powder
– 1 bar dark chocolate (200 g), melted and slightly cooled
– 4 eggs (room temperature)
– 190 ml heavy cream (room temperature)
– 1/2 tsp salt
– 2 tbsp flour
PREPARATION
1. Remove chilled ingredients from the refrigerator and bring to room temperature.
2. Preheat oven to 200°C and line a 23 cm springform pan with parchment paper.
3. Beat cream cheese and sugar until smooth, then stir in cocoa powder and espresso powder.
4. Stir in melted chocolate and eggs, one at a time, until well blended.
5. Stir in cream and salt until smooth.
6. Sift in flour and stir until well blended.
7. Pour batter into the prepared pan and bake for 35–40 minutes, or until the center is just slightly jiggly.
8. Optional: Broil for 1–2 minutes for a slightly "burnt" appearance.
9. Cool cake completely and refrigerate until ready to serve.
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