Spread butter on the inside of a 8" loose bottom or springform cake tin. Cut a square piece of baking paper and push it into the tin. Spread some more butter on the inside of the baking paper. Set aside.
Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside.
Mix the eggs, caster sugar, light brown sugar & vanilla extract with an electric beater/stand mixer for 4 mins. It should be pale and creamy.
Fold in the slightly cooled chocolate butter mix with a spatula.
Sieve the plain flour and cocoa powder together, add to the wet ingredient, fold in with spatula.
Pour the brownie mix into the lined 8" loose bottom or springform cake tin.
Place in the fridge whilst you make the chocolate Basque cheesecake.
Almond Basque layer
In a mixing bowl, mix the cream cheesecake until smooth.
Add half the caster sugar, mix, then add the remaining. Mix until combined and smooth.
Add one egg at a time, then the almond attract. Mix until combined.
In a separate small bowl add the sifted flour and 100ml of the cream. Mix together until smooth with no lumps.
Add into the cheesecake mixture, mix until combined.
Add the remaining cream in two stages.
Once everything is smooth and combined, run the mixture through a sieve pushing it through with a spatula.
Take the brownie layer out of the fridge.
Pour the cheesecake mixture on the top of the brownie mixture. Use the back of a spoon or a spatula to smooth the top so it flat and even.
Give it a tap on the counter, then bake in the oven at 230c fan for 22-23 minutes.
Let the cheesecake cool in a baking tray, then cover with cling film and chill in the fridge overnight.
Assemble
Toast the almond slices in a frying pan, do not burn.
Remove the cheesecake from the spring form tin.
Drizzle 2-3 tbsp of salted caramel sauce on top of the Basque cheesecake.
Sprinkle the toasted almonds, then dust icing sugar.
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96 comments
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