Ruby Chocolate Japanese Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a 20cm springform tin with parchment paper.

   Tip: Use a non-stick tin for easier release.

2. 2

   In a large mixing bowl, cream the unsalted butter and castor sugar until light and fluffy.

   Tip: Use an electric mixer for a smooth consistency.

3. 3

   Beat in the melted Ruby Chocolate until well combined.

   Tip: A vibrant red color is a must for this recipe!

4. 4

   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients and mix until just combined.

   Tip: Don't overmix, or the cake will be dense.

5. 5

   Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for a lighter cake.

6. 6

   Stir in the Ruby Chocolate chips and grapeseed oil until just combined.

   Tip: The cake should still be slightly lumpy.

7. 7

   Pour the batter into the prepared tin and smooth the top.

   Tip: Use a spatula to create a decorative edge.

8. 8

   Bake for 40-45 minutes or until the edges are set and the center is slightly wobbly.

   Tip: A toothpick inserted into the center should come out clean.

9. 9

   Remove from the oven and let cool completely in the tin.

   Tip: Use a wire rack to speed up cooling.

10. 10

    Once cooled, remove from the tin and slice into wedges.

    Tip: Serve with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.