This is the chocolate cousin of our Burnt Basque Cheesecake, made exactly the same way — everything into the food processor, blend, bake. The cream cheese tang holds its own against the dark chocolate, and the caramelised burnt top adds a third layer of flavour. Not a mud cake, not a chocolate cake — a creamy, silky chocolate dessert that earns its keep.

Like the original, this needs an early start so it can set in the fridge. Begin around 8am for an evening dessert. It serves 6 generously from an 18cm pan, and a small slice is plenty.

BURNT BASQUE CHOCOLATE CHEESECAKE

Ingredients

  • 4 large eggs, at room temperature
  • 200ml thickened cream, at room temperature
  • 1 tsp vanilla extract or paste
  • 30g plain flour
  • 500g cream cheese, at room temperature, chopped into chunks
  • 130g caster sugar
  • Pinch of salt
  • 180g dark chocolate (one block), melted and cooled to lukewarm

Method

  1. Bring all the ingredients to room temperature. This is non-negotiable for a smooth result.
  2. Break the 180g dark chocolate into pieces and melt in the microwave in 30-second bursts on medium, stirring between each, until just smooth. Set aside to cool to lukewarm — warm enough to pour, cool enough to not seize the cream cheese.
  3. Preheat the oven to 220°C fan.
  4. Prepare the pan: line a well-oiled 10cm deep, 18cm wide pan with a crossed-over double layer of baking paper. Wet the paper and scrunch it into a ball first — it fits more loosely and the wrinkles add texture where the mixture caramelises. Bring the paper well above the sides to contain the cheesecake as it rises.
  5. Add the ingredients into the food processor jug in the order listed: 4 eggs, 200ml cream, 1 tsp vanilla, 30g flour, 500g cream cheese, 130g sugar, pinch of salt. Pour the 180g melted chocolate over the top last.
  6. Set the speed to 4 and blend for 40 seconds. Turn it right down for a few seconds to reduce the bubbles.
  7. Pour the batter into the prepared pan. Drop the pan on a board on the bench to release bubbles. Use a toothpick to poke any bubbles near the surface.
  8. Bake for 40 minutes, rotating after 20 minutes and checking after 30 minutes. The colour cue is harder to read with chocolate — trust the wobble. It is ready when the top is deep, set, and slightly crackled, but still jiggles in the centre when shaken lightly. As it bakes, the cheesecake rises dramatically; as it cools it will deflate and the surface will darken further.
  9. Remove from the oven and leave to cool to room temperature for about 2 hours.
  10. Cover with plastic wrap and place in the fridge for at least 4 hours, preferably overnight, to set completely.

Notes

Chocolate choice matters here. A 50–55% dark chocolate gives a milder, more cheesecake-leaning result and the 130g sugar is right. A 70% chocolate (like Callebaut 70-30-38) gives a more intense chocolate hit — bump sugar to 150g to balance the extra bitterness. Callebaut callets, Cadbury Old Gold, Plaistowe Dark or any quality dark chocolate block all work.

Don’t be tempted to use the stand mixer or beat by hand. The food processor incorporates without aerating, which is what gives the Basque its dense-creamy texture. Aerated batter rises higher then sinks, leaving a coarser crumb.

Serve cold from the fridge or let it sit at room temperature for 30 minutes for a softer, more flowing centre. Beautiful with a dollop of barely sweetened whipped cream and a strong coffee. A few fresh raspberries work too — the tartness cuts through.

Store leftovers in an airtight container in the fridge for up to 5 days. Freezes well — wrap individual slices and thaw in the fridge.

For a larger cheesecake to fit a 23cm springform pan (serves 10): 200g eggs, 300ml thickened cream, 1 tsp vanilla, 30g flour, 750g cream cheese, 180g caster sugar, pinch salt, 250g dark chocolate. Method as above.