I promised more chocolate, so here is the recipe for my second ‘single estate’ experiment, made using a Willie’s Cacao 100% Venezuelan black chocolate block. As the name suggests, this is seriously intense stuff which carries some deep nutty flavours, so I have paired it with macadamia nuts and created a no-bake cheesecake with a smooth and silky texture; this is rich, decadent and best enjoyed with a coffee at the end of a dinner party or special meal.
INGREDIENTS (serves 12-16)
For the base: 70g butter (melted), 200g digestive biscuits, 100g macadamia nuts, 1tbsp caster sugar
For the filling: 150g melted Venezuelan black chocolate (0r a good quality 100% dark chocolate), 150ml double cream, 250g cream cheese, 180g caster sugar, pinch salt
For the praline topping: 100g macadamia nuts, 100g granulated sugar
Line a 18cm spring form tin with greaseproof paper.
Now start on the base- blitz together the digestive biscuits, nuts and caster sugar until they have achieved a fine breadcrumb consistency. Add the melted butter and blitz again until it comes together then pour into the prepared tin and smooth down, packing it tightly in with the back of a spoon. Place in the fridge to firm up while you make the filling.
To make the filling, whisk the cream to soft peaks then add the melted chocolate (it should be cool when added). Whisk again to combine then set aside.
In a separate bowl stir together the cream cheese, sugar and salt. Fold this into the chocolate and cream mixture until you have a smooth, streak free filling. Pile this chocolate filling onto the biscuit base and even it out with a spoon or spatula. Chill for at least 3 hours to set.
For the praline, place the sugar and 3tbsp water in a heavy bottom pan and gently heat until the sugar has dissolved. Once dissolved, turn up the heat and boil until it turns a deep golden colour, then add the nuts to coat in caramel and pour out on lightly oiled silicone paper. Leave to set solid.
Once the cheesecake has set slice into the shapes of your choice and sprinkle with macadamia praline. I like the rectangular slices and have decorated them with some chocolate shards.