Chocolate-nut cheesecake with caramel sauce

Name: Chocolate-nut cheesecake with caramel sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g Flour; 75 g Muscovado sugar (alternatively brown sugar); 1 pinch Salt; 125 g Butter; 1 egg (size M); 250 g Dark chocolate; 250 g Whipped cream; 1 cube (25 g) Coconut oil; 50 g Almonds + hazelnut kernels; 50 g roasted peanuts, without salt; 4 sheets Gelatine; 3 (175 g each) Mug of double cream cream cheese; 225 g Sugar; 100 g creamy peanut butter; 3 Protein (size M); 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g Flour
75 g Muscovado sugar (alternatively brown sugar)
1 pinch Salt
125 g Butter
1 egg (size M)
250 g Dark chocolate
250 g Whipped cream
1 cube (25 g) Coconut oil
50 g Almonds + hazelnut kernels
50 g roasted peanuts, without salt
4 sheets Gelatine
3 (175 g each) Mug of double cream cream cheese
225 g Sugar
100 g creamy peanut butter
3 Protein (size M)
7-10 Tbsp Flour
baking paper

Directions

1
Mix flour, Muscovado sugar and salt in a bowl. Add butter in pieces and egg. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Roll out on a floured work surface until round (26 cm Ø) and place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-14 minutes. Allow to cool down
2
Chopping chocolate. Heat cream with coconut oil. Remove from the heat and let the chocolate melt in it. Roast almonds and hazelnuts in a pan without fat. Take out and let cool down. Coarsely chop almonds and nuts. Place a cake ring around the short pastry base. Spread about half of the chocolate cream on the base, leaving a rim of about 1 cm wide. Sprinkle about 1/3 of the nut mixture on top and chill for about 30 minutes.
3
Soak gelatine in cold water. Mix cream cheese, 50 g sugar and peanut cream with the whisk of the hand mixer. Beat the egg whites until very stiff, then add 75 g sugar. Squeeze the gelatine well, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the remaining cream, fold in the egg white. Spread the cream on the base and smooth it down. Chill for about 30 minutes.
4
Stir the remaining chocolate cream until smooth. Carefully spread and spread on the cream cheese cream. Sprinkle the rest of the nut mixture on top. Chill for at least 2 hours. For the caramel sauce, caramelise 100 g sugar in a pan until golden brown. Add 125 ml of hot water and simmer for about 2 minutes. Remove from the heat and let it cool down. Cut the cake into pieces, sprinkle with caramel sauce
5
waiting time approx. 4 hours