Double Chocolate Basque Cheesecake

INGREDIENTS

• Butter, for greasing
• 570g cream cheese
• 170g caster sugar
• 4 large eggs
• 200g dark chocolate, melted
• 130ml double cream
• 1 ½ tsp vanilla bean paste, plus extra for the cream
• Pinch of salt
• 20g plain flour
• 2 tsp cocoa powder
• A pinch of sea salt

To serve:

• Double cream

METHOD

1. Preheat the oven to 220°C/200°C fan/425°F/Gas 7. Butter a 20cm springform cake tin and line with two sheets of baking parchment, crossing them so the tin is fully covered and the paper comes up the sides.
2. Beat the cream cheese and caster sugar together in a stand mixer until silky and smooth, with no graininess.
3. Add the eggs one at a time, beating well after each addition. Scrape down the bowl, then beat in the cream, vanilla and a pinch of salt. Pour in the slightly cooled melted chocolate and mix to combine.
4. Sift the flour and cocoa powder over the mixture, then beat for 5 more minutes. Pour into the prepared tin and tap firmly on the work surface to remove air bubbles. Sprinkle with a little sea salt.
5. Bake in the middle of the oven for 35–40 minutes until deep brown on top but still slightly wobbly in the centre. It will rise above the tin and settle as it cools.
6. Remove from the oven and leave to cool completely in the tin. It will naturally sink and crack as it cools.
7. Meanwhile, whip the double cream with a little vanilla until soft peaks form.
8. Slice the cheesecake and serve with the whipped cream and a cup of coffee.