This cake looks complicated, but it's actually super easy – just mix it up and you're good to go! It's incredibly simple! The combination of ganache and Oreo Basque chocolate creates a wonderfully delicious texture – absolutely divine! Go make it now!
Materials
Super delicious raw chocolate Oreo Basque cake! Recipe steps
Add granulated sugar to the softened cream cheese and mix well.
The eggs should be at room temperature. Add them one at a time, mixing well after each addition.
The butter should also be at room temperature. Add 180 grams to the cream cheese mixture and stir until smooth.
Add the oysters; they don't need to be finely chopped, just break them apart by hand.
Mix well and pour into a 6-inch mold
Bake at 210 degrees Celsius (410 degrees Fahrenheit) for 35 minutes, covering with aluminum foil for the last 10 minutes. I like mine a little firmer; if you prefer them softer, you can bake for 25 minutes directly.
For the dark chocolate, I used 70% Valrhona. I added 150g of chocolate to 150g of butter and heated it over low heat until melted. Once it reached a certain temperature, I removed it from the heat; you don't need to keep heating it. Just let the residual heat melt the remaining chocolate.
Add the butter and let it melt with the residual heat.
Stir until smooth
Pour into the Basque cheese, gently shake to level, let cool slightly, then refrigerate for at least four hours.
Sprinkle a thin layer of cocoa powder on the chilled Basque cheese.
Cut it into pieces and enjoy! The double texture is amazing! Go make it now!
