The origin of the cake is from the Basque Country in northern Spain hence its name.
This is a cheesecake recipe that was intentionally burnt and shaped imperfectly so it is impossible to screw up.
Ingredients:
22 cm mold
220 g Lindt Excellence 70%
220 grams of sweet cream
800 grams of cream cheese
200 grams of white sugar
6 pcs eggs (size L)
25 grams of flour
10 grams of cornflour
10 grams of cocoa powder sifted
Preparation:
Preheat oven to 220 degrees.
Line a baking pan with a diameter of 22 in such a way that the baking paper is 4 cm higher than the rim of the pan
Heat the sweet cream until it is hot (do not boil).
Pour the hot cream over chopped chocolate, mix until smooth ganache texture and refrigerate.
In a large bowl, whip the cream cheese with the sugar until the cheese softens.
Add eggs one at a time, making sure each egg is swallowed in the mixture before adding another egg.
Add the chocolate ganache, cocoa powder, flour, cornflour and mix until smooth and uniform.
Pour the mixture into a baking pan we prepared earlier.
Bake for about 30 minutes, depending on the texture you want to get.
Bake until the top of the cake is browned and the center is still unstable.
Remove the pan from the oven, refrigerate to room temperature.
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