Tarta Vasca de Chocolate
yield
1 9" cheesecake
servings
10
expiration date
Baked caked will hold for 3 days (refrigerated)
ADDITIONAL PREP RECIPE
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ingredients
• 1 kg Philadelphia Cream Cheese (cubed, at room temperature)
• 250 g granulated sugar
• 225 g egg yolks
• 3 g kosher salt
• 6 oz heavy cream
- 5 oz semi sweet chocolate
- 1 TBSP coco powder
- 1 tsp vanilla paste
sourcing
PROCEDURE
1X this recipe fits in the bowl of the robo coupe. Do not double.
Preheat the oven to 450º. Zero humidity if you are using an Alto Sham or Rational.
- Put the cubed cream cheese in the bowl of the robo coupe with the sugar, salt, and egg yolks.
- Blend to completely smooth. Scrape the sides.
- In a bain marie, melt the chocolate and the heavy cream together until well incorporated then cool to about 110 degree
- Add the chocolate mix, cocoa powder and vanilla to the robot coupe. Blend until smooth.
- Spray a 9" springform pan lightly with pan spray.
- Set a square parchment sheet inside the pan, pushing flat to the bottom edges. The sides will be wrinkled & uneven. (see photo)
- Pour batter into prepared pan.
- Tap the whole, filled cake pan on the counter firmly to know out any air bubble.
- Once the oven is fully pre-heated, set the cheesecake on the center rack of the oven.
- Bake for 30 minutes.
- IF your oven bakes unevenly, rotate the cake at 1/2 way. But only open the oven door once to rotate.
- Cake will be burnt on the outside & undercooked in its center.
- Let the cake cool to room temperature, as it cools it will set up.
- Move to refrigerator to chill overnight. DO NOT COVER, IT WILL RUIN THE TOP CRUST.
CRITICAL CONTROL POINT
Cream cheese needs to be a room temp to blend to smooth, otherwise there are visible chunks of cream cheese in the finished cake.
The oven needs to maintain 450º temp. Do not open the oven door.
Do not put the cheesecake in an oven that is not preheated.
Do not put the cheesecake in an oven with anything else.
VIDEO