- 120 g bittersweet chocolate
- 120 g butter
- 5 eggs (divided)
- 60 ml milk
- 350 g sugar (divided)
- 100 g all-purpose flour
- 1⁄4 tsp salt
- 500 g cream cheese
- 125 g sour cream
- 1 tsp vanilla extract
- vanilla extract
- flour for dusting
- fresh raspberries for serving
- 100 ml whipping cream (optional)
- 1 tbsp confectioner's sugar (optional)
Utensils: oven, small saucepan, stand mixer or hand mixer with beaters, springform pan, spatula, large bowl, whisk, knife
Remove cake from oven. Let cool a little before running a small, sharp knife along the inside edge of the pan. Open pan and remove sides. Once the cake has cooled, transfer to refrigerator and chill for at least 4 hrs or ideally overnight.
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