About this recipe:A beautiful plated mascarpone cheesecake with chocolate and hazelnuts for a special occasion. This is assembled directly onto the serving plates using metal rings..like the rings they sell for poaching eggs. You need to make the crust and chill ahead of time before putting together the dessert.
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
Directions Prep:20min › Extra time:30min chilling › Ready in:50min
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.