After tasting my strawberry tarts, my children’s friends all praised them as exceptionally delicious and requested that I make birthday cakes for their friends. Some expressed a preference for chocolate while others did not, so I created a quick version of Basque burnt cheesecake combined with chocolate cake. The layered design satisfies both chocolate lovers and those who avoid it.
Ingredients: – 400g cream cheese – 150g fine sugar – 2 egg yolks + 4 whole eggs – 16g low-gluten flour – 250g + 150g whipping cream – 150g dark chocolate – 50g butter – 15g rum – Cocoa powder for dusting Preparation Steps: Using 400g of Kiri cream cheese, I softened it at room temperature with 150g of white sugar. The 1kg package of Kiri stored in the refrigerator was already soft but not sufficiently moist. After scooping out 400g of cream cheese and adding 150g of sugar, I microwaved it on high for 30 seconds followed by 20 seconds, monitoring the softening progress. I then transferred the warm cream cheese and sugar from the ceramic bowl to a stainless steel bowl and used an electric mixer on low speed to blend them. This method proved faster than using a spatula to mix the cream cheese and sugar. I continued mixing until the cream cheese and sugar were fully dissolved without any gritty texture at the bottom of the bowl, then incorporated 2 egg yolks. The cream cheese and egg yolks combined quickly. Next, I added four whole eggs (yolks and whites) and continued mixing. After achieving a smooth consistency, I incorporated 250g of whipping cream (using Elle & Vire brand) and 15g of low-gluten flour. At this stage, the flour and fat did not blend easily, resulting in flour lumps that required smoothing with a spatula. The mixture was soon ready. I lined an 8-inch mold with oiled paper and sieved the batter through a strainer, which was completed swiftly. I tapped the mold several times to release large air bubbles, a standard practice in cake-making even though visible bubbles are rarely observed. The cake was baked at 220°C (both top and bottom heat) for 23 to 25 minutes. Approximately 8 minutes before the end, I placed a sheet of oiled paper over the cake to prevent excessive browning on the surface. Once done, the Basque cheesecake was removed from the oven, showing a characteristic jiggly texture. It was left to cool for later use. For the chocolate component, I prepared 150g of dark chocolate (Callebaut, 57.9% cocoa content to suit children’s preference for less bitterness) and 50-60g of butter, melted together in a double boiler. The water temperature was carefully controlled to be hot but not scalding, tested by a quick finger dip that felt hot upon immediate retraction.Excessively high water temperature may cause the fats in butter and chocolate to separate, potentially resulting in a whitish appearance on the final product. During melting, stir continuously with a spatula. If the water temperature feels too high, remove the bowl from heat immediately. Residual warmth will continue melting the chocolate gradually. The chocolate should melt quickly.
Adding rum to the chocolate sauce enhances its flavor profile. Incorporate 150g of cold heavy cream (straight from the refrigerator) into the chocolate mixture. Continue stirring until the chocolate ganache achieves optimal consistency. Pour the warm chocolate ganache over the nearly cooled Basque cheesecake. For simplicity, the ganache was poured directly without using a piping bag. Start pouring from the center top, allowing the ganache to flow naturally across the cake surface. Optionally garnish with nuts before proceeding. Once the cake reaches room temperature, cover it (using plastic wrap or an oversized plate) and refrigerate. The cake was refrigerated overnight. Note: Ganache requires at least 2 hours of refrigeration to set properly. The following morning, minor whitening was observed on the chocolate glaze (likely due to overheated butter and chocolate causing fat-cocoa separation). A hairdryer was used to gently warm the surface before dusting with cocoa powder for appearance. Wipe the knife clean before each cut. For perfectly smooth sections, dip the knife in hot water before each slice. While only wiping was performed here (resulting in less polished cuts), the 8-inch cake was divided into 8 portions. Children particularly enjoyed it, though some non-chocolate lovers removed the thicker, firmer ganache to enjoy the pure cheesecake.
