hazelnut and chocolate cheesecake
110g/4oz amaretti biscuits, crushed
1 tbsp melted unsalted butter
100g/3ľoz 70% plain chocolate, chopped
120ml/4fl oz double cream
110g/4oz mascarpone, beaten
50g/1ľoz hazelnuts, toasted and finely chopped
two 3inch metal rings
In a small bowl, mix together the amaretti crushed biscuits and melted butter.
Place a 3inch metal ring on to two dessert serving plates and then divide the biscuit mixture between the two rings, press the biscuit mixture down to cover the base of the ring and put into the fridge to chill.
In the meantime, melt the chocolate in a small heatproof bowl over a small pan of gently simmering water. Remove the bowl from the heat and allow to cool a little.
In a separate bowl, whip the cream to soft peaks and then fold in the mascarpone.
Gently fold in three quarters of the chocolate and the nuts until evenly blended and then divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife. Remove the ring (tip – use a hot cloth to warm the outside edge of the metal ring and remove.
Serve the cheesecakes drizzled with the remaining melted chocolate and a dusting of coca powder.