Tarta Vasca De Chocolate Recipe
Basque chocolate cheesecake, macerated strawberries, chantilly cream
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Ingredients
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For the Basque Chocolate Cheesecake
For the Macerated Strawberries
For the Chantilly Cream
Method
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.
- 7
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.
