I've found some problems with the recipe.
The main thing is that it took me 30-40 minutes longer to cook so this recipe doesnt consider the variables which one might get from making his choclate creamcheese, mine obviously was higher in moisture so I should have use more cornflour or add regular flour.
I did use cocoa powder (along with the bitter choclate) to intensify the cocoa flavour which was terrific, my little brother is asking for more.
Second the bottom which should be very crunchy to contrast the airiness of the cake turns soagy.
So Im thinking of doing this in a two stage cake, first baking the base to a crisp and then adding the batter and doing a second bake.
If its still too moist it will soften the base again so I reckon I need to perfect the creamcheese make (perhaps adding heavy cream or draining post make).