Dark Chocolate Basque Cheesecake
Prep
25 mins
Cook
40 mins
Servings
8
Difficulty
Easy
You've got to try this dark chocolate Basque cheesecake that I've been making lately. It's honestly one of my favorite desserts to pull together because the whole thing comes together in just over an hour, and you probably have most of the ingredients sitting in your pantry right now. The dark chocolate is the real star here, and beyond tasting absolutely divine, it's packed with antioxidants that are actually good for you. What I love most is how forgiving this recipe is, whether you're a baking novice or a seasoned pro. The thick, creamy texture combined with that slightly caramelized top is pure comfort on a plate.
Ella x
Ingredients
- 120 gbutter
- 400granulated sugar
- 250 gdark chocolate
- 4 egglarge eggs
- 120 gall-purpose flour
- 6salt
- 3baking soda
- 50unsalted butter, melted
- 200heavy cream
- 1vanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F).
Tip: Use a convection fan for an even bake.
- 2
Butter a 20cm (8 inch) springform pan and line the bottom with parchment paper.
Tip: Don't forget to grease the sides of the pan too.
- 3
Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is smooth and glossy.
- 4
In a medium bowl, whisk together the flour, salt, and baking soda.
Tip: Use a whisk or a silicone spatula for the best results.
- 5
In a large bowl, beat the butter and sugar until light and fluffy.
Tip: Use an electric mixer for this step.
- 6
Beat in the eggs one at a time, followed by the melted chocolate.
Tip: Make sure each egg is fully incorporated before adding the next one.
- 7
Gradually add the flour mixture to the wet ingredients, beating until just combined.
Tip: Don't overmix the batter at this stage.
- 8
Pour in the heavy cream and vanilla extract, and beat until the batter is smooth.
Tip: Use a spatula to scrape down the sides of the bowl if needed.
- 9
Pour the batter into the prepared pan and smooth the top.
Tip: Don't worry if the batter isn't perfectly smooth – it will set in the oven.
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