Ingredients：
Chocolate Sponge Cake
2 eggs
65g sugar
50g cake flour
8g cocoa powder
10g unsalted butter
10g milk
Baking：170°C/338°F 30min

Chocolate Cheese
100g cream cheese
35g sugar
45g dark chocolate(70%)
35g whipping cream
1 egg
3g cocoa powder
Baking：165°C/329°F 30min

Cheese Mousse
15g egg yolk
18g sugar
25g milk
3g gelatin
50g mascarpone
80g whipping cream

Mold size：Φ12cm

How to make：
1. First, make the chocolate sponge cake, stir the whole egg and sugar over hot water, about 38℃/100°F, then remove from the heat and whip.
2. Sift and add the low gluten flour and cocoa powder, mix until there is no dry flour, add the pre-heated milk and butter, mix well.
3. Pour into molds and bake, then invert to cool, slice into molds and set aside.
4. To make the chocolate cheese, whisk the cream cheese and sugar together, add the melted dark chocolate and whisk well, add the light cream and eggs and mix well.
5. Add cocoa powder, pour into molds and bake, let cool after baking.
6. To make the mousse part, soak 3g gelatin in advance, stir the egg yolks, sugar and milk, heat them directly over hot water or low heat to about 80℃/176°F, then add the soaked gelatin and stir until it is completely melted.
7. Add the mascarpone and mix well, add the whipped cream, mix well and pour into the mold, refrigerate until solidified, about three hours.
8. Take out the chilled cake, smear some cream on the surface, and stick the sponge cake crumbs on the surface of the cake, done!

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#chocolatecheesecake
#hokkaido

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