Instructions

1. Preheat the oven to 240°C.

2. Mix the cream cheese: Place the cream cheese in a large bowl and mix with a spatula until smooth.

3. Add the sugar: Mix until well combined.

4. Add cocoa, vanilla, and salt: Sift the cocoa powder and add it to the cream cheese mixture, then add the vanilla extract and salt.

5. Incorporate the eggs: Add the eggs one at a time, mixing well after each addition.

6. Melt the chocolate (water bath): In a separate bowl, melt the chocolate and pour it into the batter.

7. Warm the whipping cream: Heat the whipping cream to about 50°C in a separate bowl (use can do it over the hot water pot you used to melt the chocolate) and add it to the batter, mix well. Strain the mixture through a fine sieve.

8. Prepare the pan: Pour the batter into a 9-inch pan lined with parchment paper, then tap the pan against a work surface a few times to eliminate air bubbles.

9. Bake: Bake at 230°C for about 28-30 minutes. The cake should be jiggly in the center when you remove it from the oven.

10. Cool and refrigerate: Cool the cake in the pan on a rack for about 10 minutes, then refrigerate overnight (or a few hours)!