Chocolate Cream Cheese Cake

Chocolate Cream Cheese Cake

* Ingredients

+ Per Pound Cake:
° 2 ounces dark chocolate
° 3/4 cup (105 g) gluten-free all-purpose flour (uses Batter Good) ° 1 /4 cups (36 g) beans (or try arrowroot or potatoes)
° 1 teaspoon kosher salt
° 3/4 cup (60 g) Dutch processed cocoa powder (add 1/8 baking soda if using regular cocoa powder) ) ° 16 tablespoons (224 grams) salted butter, at room temperature
° 1 cup (200 g) granulated sugar, also beaten ° 9 (252 g) eggs (about 5 eggs), at room temperature
° 2 teaspoon pure vanilla extract
° 1/4 cup (2 oz.) ground coffee (or milk – but definitely consider coffee!), room temperature
+ For the chocolate: ° 4 ounces dark chocolate
° 1/4 cup (2 fluid ounces) heavy whipping cream
° 1 t vanilla extract

*Method

Preheat oven to 325 degrees F. Grease or line a 9-inch pan with parchment paper and set aside.
Place chopped chocolate in a safe bowl over low heat and melt in the microwave at 60% for 30 seconds until liquid and smooth (or more than two bursts of steam).
Set the bowl aside to cool briefly. In a medium bowl, whisk together the flour, condensed milk, cornstarch, and cocoa powder, then add the salt and whisk to combine. Set the bowl aside.
In a mixing bowl fitted with the paddle attachment (or a large bowl fitted with a hand mixer), add the clarified butter and sugar until the blender mixture forms a paste when the paddle is lifted (3 minutes).
Add the eggs, each mixture, and the vanilla and beat again until combined. Then add the chocolate and fermented espresso, whisking after each step.
Then, using a small blender, gradually add the flour and cocoa powder. He had the season beat until recently. The player must be skinny and fat

Have fun!