Ingredients:
For the White-Stained Cherries:
- 600g pitted fresh cherries
- 150g white sugar
- 50g white wine
- A few drops of lemon juice
For the Basque Cake:
- 200g cream cheese, softened
- 60g granulated sugar
- 2 whole eggs
- 1 egg yolk
- 8g cornstarch
- 5g cocoa powder
- 160g cream
- 20g milk
- 120g chocolate syrup
For the Cream Topping:
- 80g mascarpone cheese
- 120g whipping cream
- Additional cocoa powder for dusting
Instructions:
- White-Stained Cherries Preparation: a. In a saucepan, combine cherries and sugar. Cook over high heat for 15 minutes or until the mixture thickens. b. Remove from heat, add a few drops of lemon juice, and mix well. c. Stir in the white wine until combined, then set aside to cool.
- Basque Cake Preparation: a. In a mixing bowl, blend the softened cream cheese and sugar until smooth. b. Gradually incorporate the eggs and egg yolk into the mixture, ensuring a smooth consistency. c. Sift in the cornstarch and cocoa powder, and mix well. d. Add the cream, milk, and chocolate syrup to the mixture and stir until fully combined. e. Gently fold in a generous tablespoon of the white-stained cherries. f. Line a baking mold with parchment paper and pour the batter in, spreading it evenly. g. Bake at 200°C (392°F) for about 25 minutes or until set. Once baked, allow the cake to cool.
- Cream Topping Preparation: a. In a separate bowl, whip together the mascarpone cheese and whipping cream until soft peaks form. b. Spread the cream mixture evenly over the cooled Basque cake. c. Refrigerate the cake for at least 2 hours to allow the flavors to meld and the topping to firm up.
- Final Touches: a. Before serving, lightly dust the cake with cocoa powder using a sieve or sifter for a gourmet finish.
