Method

• 1.
  Preheat oven to 200°C. Line a 23cm springform cake pan with baking paper, making sure the paper is at least 3cm above the pan, as the cake will rise like a souffle during cooking.
• 2.
  Melt chocolate in a bowl over a saucepan of simmering water (make sure bowl doesn’t touch the water). Remove from heat. Add cheese and stand for 30 seconds (you won’t notice the taste of the blue, but it will intensify the chocolatey-ness). Stir until cheese has melted and mixture is smooth (don’t overmix – mixture will thicken with the cheese). Set aside.
• 3.
  Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth and creamy. Beat in the warm chocolate mixture until combined. Add eggs, one at a time, ensuring each is fully incorporated before adding the next.
• 4.
  In a separate bowl, stir cream, sugar, cocoa powder and flour to combine. Add to cream cheese mixture and beat until smooth.
• 5.
  Pour into prepared pan and bake for 55 minutes-1 hour until top is dark and glossy and cake is set at the sides but still wobbly in the middle. Remove from the oven and cool at room temperature before placing into the fridge for 4 hours or overnight.
• 6.
  Top cake with extra whipped cream, dust with cocoa and serve.