From the MolalaCook kitchen · 烘焙手記
Double Chocolate Basque Cheesecake (Molten Centre)
This double chocolate Basque cheesecake combines a dark, caramelised top with a rich, molten centre. The batter is mixed without added flour, strained for an extra-silky texture, then baked hot and fast in a deep 6-inch pan. Finish it with a thin chocolate ganache and cocoa for a dessert that tastes intense but is surprisingly simple to make.
Watch the video
Method 做法
Prepare the oven and pan
Preheat the oven to 220°C / 430°F with a rack in the centre. Line a deep 6-inch removable-bottom cake pan with baking paper, letting the paper rise above the rim. The tall pan supports the generous batter while the loose base makes the chilled cheesecake easier to lift out.
Make the chocolate cream
Combine 130 g chopped dark chocolate and 200 g whipping cream in a heatproof bowl. Heat gently in short microwave bursts, or over barely simmering water, stirring until smooth. Let it cool until warm rather than hot so it will not scramble the eggs later.
Soften the cheese and sugars
Mix the softened cream cheese, brown sugar and granulated sugar until completely smooth. If the cream cheese is still firm, warm the bowl very briefly. A compact balloon whisk is useful here because it reaches small lumps without beating too much air into the batter.
Add the eggs slowly
Add the three eggs one at a time, whisking gently after each addition until the mixture is smooth. Scrape the bowl with a flexible silicone spatula between additions. Keeping the motion slow prevents excess bubbles and gives the finished centre a dense, custardy texture.
Combine the mixtures
Pour the warm chocolate-cream mixture into the cream-cheese base in two additions. Stir gently from the centre outward until the colour is even and the batter looks glossy. Stop as soon as everything is combined.
Strain for a silky centre
Pass the batter through a fine-mesh sieve into a clean jug or bowl. Press any remaining soft lumps through with the spatula. This short step is worth doing: it removes stubborn cream-cheese pieces and produces a smoother molten centre.
Fill the pan
Pour the strained batter into the lined 6-inch pan. Tap the pan lightly on the counter to release large bubbles, then pop any bubbles on the surface. Do not overfill a shallow pan; a deep-sided cheesecake mould gives the batter room to rise safely.
Bake, chill and finish
Bake at 220°C / 430°F for 18–20 minutes. The top should be deeply coloured while the centre still jiggles. Cool for 1 hour, then refrigerate for at least 4 hours. Melt 50 g chocolate with 50 g cream, spread a thin ganache over the cold cake and dust with cocoa before serving.
Tools used in this recipe
Watch & bake along
Watch the full MolalaCook double chocolate Basque cheesecake video. The article screenshots come directly from this bake, including the chocolate-folding stage and the finished molten centre.
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▣Serving and storage · 保存方法+
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Comments 留言
Recipe notebook · 食譜留言簿
Do you use convection oven for basque? If not, can you please suggest temperature and time for fan setting?
Ottime spiegazioni, ho un chiarimento. Come verificare il colore scuro, essendo il preparato già scuro di suo( presenza del cioccolato) può essere opportuno conoscere la temperatura al centro del dolce, con un termometro. Questo darebbe la certezza, di essere precisi nella cottura con un interno morbido. Lina, grazie