A beautiful mascarpone cheesecake with chocolate and hazelnuts for a special occasion. This is assembled directly on to the serving plates using metal rings..like the rings they sell for poaching eggs.
125g amaretti biscuits, crushed
1 tablespoon (20g) unsalted butter, melted
125g dark chocolate, chopped
1/2 cup (125ml) whipping cream
125g mascarpone, beaten
60g hazelnuts, roasted and finely chopped
30g fresh raspberries
2 mint sprigs for garnish
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Directions Preparation:20min › Ready in:20min
In a small bowl, mix together the crushed biscuits and melted butter.
Place a 7.5cm metal ring onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon, press the biscuit mixture down to cover the base of the ring. Chill.
Melt the chocolate in a small heat-proof bowl over a small pot of gently simmering water. Remove the bowl from the heat and allow to cool a little.
In a medium bowl whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the melted chocolate and the nuts until evenly blended.
Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife.
Using a hot cloth warm the outside edge of the metal ring (to help it expand a little) and remove. Serve the cheesecakes and drizzle with the remaining melted chocolate.
This dish is very good for what it is. No fuss, little prep, no set/bake time, serve instantly and presentation is great. The only added extra I did with this one was to roughly crush some more hazelnuts and sprinkle over top of the raspberries. I highly recommend this dish if you are short on time but need a good desert. I will definitely make this one again - 20 Feb 2013