WHISK egg whites in a different bowl until soft peaks are formed.
FOLD egg white into the chocolate mixture. Do not overmix.
POUR the filling into pan and bake for one hour.
TURN OFF oven and, let the cake remain in the oven for an additional fifteen minutes with the oven door open.
REMOVE the cake from the springform pan when it has cooled to room temperature, being sure to run a knife around the edge of the pan to loosen.
TOP cheesecake with additional chocolate, if desired
Recipes developed by Ailsa von Dobeneck. Ailsa was a student of Le Cordon Bleu London and a contestant on FOX's MasterChef; had a weekly culinary column with the Daily Beast and was a frequent presenter at the Smithsonian; and now lives in Baton Rouge, Louisiana where she recreates historic Gulf Coast recipes. Follow her at thecurioustastebud.com.
Green & Black’s is a chocolate brand founded on sustainable and ethical cocoa sourcing principles, based on our conviction that great taste comes from the finest ingredients. Green symbolizes our commitment to always sourcing ethical cocoa. Black stands for our high quality and the delicious intensity of our chocolate. Available on Amazon.