Tarta Vasca De Chocolate Recipe
Recipe information
Make Tarta Vasca De Chocolate in just 3h . Basque chocolate cheesecake, macerated strawberries, chantilly cream
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Ingredients
For the Basque Chocolate Cheesecake
For the Macerated Strawberries
For the Chantilly Cream
For the Basque Chocolate Cheesecake
1. Prepare the Cheesecake Batter
Preheat your oven to 200°C (400°F). In a large mixing bowl, combine the cream cheese and sugar. Use an electric mixer to beat until smooth and creamy.
2. Incorporate the Eggs
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
3. Add Remaining Ingredients
Pour in the heavy cream, cocoa powder, vanilla extract, and a pinch of salt. Mix until smooth and all ingredients are well combined.
4. Bake the Cheesecake
Line a springform pan with parchment paper. Pour the cheesecake batter into the prepared pan and bake for 25-30 minutes, or until the top is dark brown and the center is slightly jiggly.
5. Cool and Chill
Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.
For the Macerated Strawberries
6. Prepare the Strawberries
Wash and hull the fresh strawberries. Cut them in half or quarters depending on their size.
For the Chantilly Cream
8. Whip the Cream
In a chilled mixing bowl, pour the heavy cream. Using an electric mixer, whip on medium speed until it starts to thicken.
9. Add Sugar and Vanilla
Once the cream begins to thicken, gradually add the powdered sugar and vanilla extract. Continue whipping until soft peaks form.
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