Makes a 9 inch cake
Gluten-free
On the shelf of our pastry section there is always a jar of Nutella. Our pastry chef Giorgia (like most Italians, I suspect) is obsessed with the stuff from childhood, and will usually have some on a scrap of pitta or milk bun for her breakfast. Over time it has made its way into our pastry, permeating our sweet offerings, much to Giorgia’s delight. If, like her, you are a Nutella fan, this cake is for you. If, like me, you are a peanut butter lover, try it here instead of the Nutella, and use peanuts instead of hazelnuts in the base and praline garnish.
100g ground hazelnuts
1 tbsp cocoa powder
1 tbsp cornstarch
25g dark brown sugar
½ tsp flaky sea salt
25g unsalted butter, melted
375g full fat cream cheese
200g granulated sugar
60g/ml heavy cream
3 eggs
115g Nutella
1 tbsp cornstarch
1 tbsp ground coffee beans
200g/ml sour cream
100g melted milk chocolate
50g granulated sugar
1 tsp unsalted butter
40g roasted hazelnuts
Preheat the oven to 350°F/325°F convection. Line a loose-based (springform) 9 inch cake tin with baking parchment.
Mix all the ingredients for the base together in a bowl. Tip into the tin and spread around to cover the base. Flatten a little but don’t compress too much (if you do, you will create a very dense base that is hard to cut through). Bake for 10 minutes, then remove from the oven to cool.
Make the filling in a mixer with a paddle attachment, or in a bowl with a large spoon. Don’t use a whisk, as it will aerate the mixture, which will then collapse after baking. Combine the cream cheese, sugar and cream on a medium speed, then mix in the eggs one at a time. Add the Nutella, cornstarch and coffee and mix well until combined. Pour over the base and bake for about 25–30 minutes. Remove from the oven and allow to rest and cool for 10 minutes.
Mix the sour cream with the warm melted chocolate (see notes on melting here) until you have a smooth paste. Pour over the top of the baked cheesecake, making sure not to pour it all in one spot as it may sink in. Then use the back of a spoon or a small spatula to spread evenly over the top. Return to the oven for a final 10 minutes. Cool in the fridge for at least 6 hours (or overnight) before cutting and eating.
If you are making the praline, line a baking tray with baking parchment. Set a pan over a high heat and allow it to warm up for a minute, then sprinkle in the sugar and stir until it melts and becomes a dark caramel. Mix in the butter, then add the roasted nuts and stir well to coat. Quickly tip onto the lined tray and allow to cool entirely before chopping to a chunky crumb. Sprinkle over the rim of the cake just before serving to add some crunch and additional sweetness.