– 450g cream cheese – 200g sugar – 4 large eggs – 200ml heavy cream – 2 tbsp all-purpose flour – 150g dark chocolate, melted – 1 tsp vanilla extract – Pinch
Preheat the oven to 210°C (410°F) and line a springform pan with parchment paper, allowing it to overhang for easy removal.
In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each to maintain a silky texture.
Pour in heavy cream, melted chocolate, vanilla, and salt. Stir until fully combined. Sift in flour and fold gently to avoid lumps.
Transfer the batter to the pan and tap lightly to release air bubbles. Bake for 40–45 minutes until the top is dark and the center jiggles.
Let it cool to room temperature, then refrigerate for a few hours. Slice and enjoy the creamy, chocolatey delight with every bite!
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