I saw this cake in one of the videos that are very popular nowadays and thought it was one of the more decadent cakes I have seen for a while. I decided to make it for Easter. I don't particularly like the Easter eggs. I have to admit that it took me a long time to make it. You really need to start the day before you want to serve it. It is extremely rich, so you only need a thin slice. If I ever make it again, I will forget about dipping the Ferrero's in the cheese filling. They didn't turn up the way I thought. Instead, I would probably put in some toasted hazelnuts. Just to give it a bit of a crunchiness every so often. Definitely a recipe for special occasions. Rich and beautiful flavours with abundant chocolate.
2 1/2 cups biscuits
5 Ferrero Rocher
1/2 cup unsalted butter melted
For the filling:
1kg cream cheese
3 large eggs
6 large egg yolks
1 1/4 cups caster (superfine) sugar
3/4 cup sour cream
1 tsp almond essence
6 Raffaello
6 Ferrero Rocher
For the ganache:
200g milk chocolate
100g dark chocolate
1 1/4 cups thick cream
1 1/4 cups thick cream
To decorate:
15 Ferrero Rocher
10 Raffaello
METHOD:
Preheat the oven to 180 degrees. Prepare a square 20cm cake pan with parchment paper.
Preheat the oven to 180 degrees. Prepare a square 20cm cake pan with parchment paper.
Blitz the biscuits in a food processor until finely ground, then add the Ferrero Rocher and process again until finely ground.
Melt the butter and add the melted butter and process until just mixed.
Pour the crumb mixture into the prepared cake pan and press it down with a glass or the back of a spoon so that it’s smooth and compacted. Put the pan in the fridge while you make the filling.
In a large mixing bowl, add the cream cheese, eggs, egg yolks, sugar, sour cream and almond essence.
Use an electric hand mixer to beat together until smooth.
Wrap two layers of foil securely around the outside of the cake pan, covering the bottom and up the sides to prevent any water seeping in. Place the pan in a deep oven tray or dish to act as a water bath.
Pour the cheesecake filling into the cake pan and add the Ferrero Rocher and Raffaello. Push them into the filling until covered.
Cover the top of the pan loosely with foil, then put the whole thing in the oven. Pour boiling water into the water bath, so that it comes halfway up the cheesecake.
Bake the cheesecake for 90 minutes, until just set. It should have firm sides but still wobble in the middle when you move the tray. Turn off the oven and let the cheesecake stand in oven for one hour, then remove the cake pan from the water bath and leave the cheesecake to cool in its pan.
Place cheesecake in fridge for at least 4 hours or overnight.
Once the cheesecake is fully chilled and set, carefully remove it from the pan and place on a serving plate.
Once the cheesecake is fully chilled and set, carefully remove it from the pan and place on a serving plate.
Finely chop the chocolate and place in a large mixing bowl.
In a saucepan, add the cream and bring to a simmer.
Pour the cream over the chocolate, making sure all of the pieces of chocolate are submerged.
Let it stand for 1 minute, then begin to whisk slowly, from the middle, until it forms a silky ganache.
Let it cool and firm up in the bowl, until it reaches a spreading consistency.
Spoon it on top of the cheesecake and spread it to the edges with the back of a spoon.
Decorate by pushing Ferrero Rocher and Raffaello into the ganache, alternating between the two.
Place the cheesecake in the fridge to set for 1 hour.
Serve.
Serves 10 - 16
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