This chocolate cheesecake recipe is simple but elegant, rich, creamy, and decadent. Add chocolate ganache and shavings for triple chocolate flavour!
– 8 ounces semi-sweet chocolate bars roughly chopped (226 grams)– ½ cup (1 stick) unsalted butter cut into small cubes (115 grams)– ¾ cup granulated sugar (150 grams)– 1 teaspoon pure vanilla extract
Ingredient
– 4 large eggs at room temperature and lightly beaten– ⅓ cup Dutch process cocoa powder (30 grams)– 1 teaspoon espresso powder optional but recommended– ½ teaspoon baking powder– ¼ teaspoon salt
Direction
Grease an 8-inch round cake pan with nonstick cooking spray. I also recommend parchmenting the bottom to prevent cake sticking.
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2
Melt chocolate and butter in a large bowl. Till smooth, microwave 20 seconds. After stirring every 20–30 seconds, let the mixture cool for 5 minutes to avoid scorching the chocolate.
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Mix granulated sugar, vanilla, and cooled chocolate. Whisk lightly beaten eggs. Include dry goods: Mix cocoa, espresso, baking, and salt in bowl. Mix the batter just until combined.
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Cake baking: Pour batter into greased pan. Bake the pan on the centre rack until a toothpick inserted into the centre comes out mostly clean with a few moist crumbs.
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After baking, let the cake cool for 5 minutes in the pan. Let the cake cool on a cooling rack, right side up. Please consider my suggestions.