다크초코렛 듬뿍 찐 초코바스크치즈케이크

With the weather getting colder, I crave a dense, chocolatey cake. This is a chocolate Basque cheesecake made by melting and mixing chocolate. It becomes even thicker and creamier after resting in the fridge for a day. Imagine enjoying it in a warm room with the heater cranked up, paired with a cold Basque cheesecake and a strong cup of coffee… pure happiness! 🤍 ღ Ingredients Cake pan: 15cm (diameter) x 7cm (height), round size (size 1) Use ingredients at room temperature ღ Batter Cream cheese: 430g Sugar: 90g Cocoa powder: 10g (Valrhona) Salt: 1g Eggs: 167g (3 whole eggs + 1 egg yolk) Dark couverture chocolate: 170g (Guana) Heavy cream: 240g Instructions: Preheat oven to 200°C. Bake for 20-23 minutes (this time may vary depending on your oven model). Note: Baking times can vary depending on your oven specifications!