Tarta de Vasca Chocolate
Basque chocolate cheesecake, macerated strawberries, chantilly cream
Plating
Delivery
Server Description
The Basque style cheesecake may be the best thing you’ve tried this week. The top layer is caramelized and burnt, while the inside is soft, creamy and chocolatey, but surprisingly light.
pronunciation
TAR TAH - DAY - VASS KA
runner description
Chocolate Basque Cheesecake
Line up notes
allergies
Dairy
Egg
–
–
–
–
ingredients
• 1 slice Basque cheesecake (at room temperature) -- 1/10th of a 9" round cheesecake
• 50g (2 TBSP) Macerated Strawberries
• 1/4 tsp macerated liquid
- 50g (2TBSP) Chantilly Quenelle
sourcing
PREP recipe 1
Tarta Vasca de ChocolatePREP recipe 2
Macerated StrawberriesPREP recipe 3
Chantilly CreamPREP recipe 4
procedure
EACH 9" Cheesecake is portioned to 10 slices
- Slice the cheesecake when it is ice cold.
- Use a long, thin-bladed chef knife.
- Before each slice into the cake, dip your knife into very hot water & wipe the blade completely clean.
- Take care to not break apart the burnt top, and to make clean, straight-sided pieces.
- Use a long off-set spatula to ease each slice apart from the cake. The first slice is the most difficult.
- Be careful of the parchment paper, make sure none of it remains with the sliced cheesecake.
TO ORDER:
- Set your slice of cheesecake on the center of your plate.
- Place a nicely rounded (make a quenelle) spoon of the chantilly next to the cut side of the cheesecake
- Place strawberries on top of the back side of the cheese cake neatly
- Top with mascerated liquid
critical control points
- Keep the cut pieces of Cheesecake wrapped well so they do not dry out.
- Do not cut too many pieces too far in advance.
PACKAGING
Plateware