This chocolate hazelnut cheesecake is no bake, no dairy, no sugar except for the small amount in the 90% chocolate. I am using Nelson company Divine chocolate for my 90% chocolate, this beautiful chocolate is dairy free and has very low sugar. I am using Nelson company Little Bare for my full fat coconut cream, their coconut cream is totally free of any additives and is rich, thick and creamy. How wonderful to be using two fabulous Nelson products.Ingredients
2 tins of full fat, additive free coconut cream. link to a NZ option
4 egg yolks.
250gms 90% chocolate.
1 cup of desiccated or thread coconut.
200gms of hazelnuts, soaked in water overnight.
2 tablespoons of coconut oil.
Drain the hazelnuts from their soaking water and roast at 180c for about 15-20 mins until the skins split and start to come off. Then rub the nuts in a clean tea towel to remove as much of the skin as you can.
Roughly chop 100gms of the chocolate and add to a food processor along with most of the cooled hazelnuts, reserve a few for topping, blitz until a fine crumb, then divide into two, leave one half in the food processor.
Melt the coconut oil in a small saucepan then add one half of the chocolate hazelnut mixture and the coconut thread and combine.Empty this mixture into a loose bottom cake tin, any size will work, it will be taller if you use a smaller tin. Press down firmly with a glass and refrigerate to set
Seperate the eggs, we are only using the yolks so keep the whites for another purpose, egg whites do freeze well. Reserve 3 heaped tablespoons of the coconut cream for the topping and empty the rest of the two tins into a small saucepan and heat until steaming and melted, add a small amount of this hot cream to the egg yolks then pour this back into the saucepan with the rest of the coconut cream and continue to heat for about another 5 minutes stirring all the time until the custard thickens. Let this cool for 5 minutes so it’s not too hot when the chocolate goes in.
Chop the remaining 150gms of chocolate roughly with a knife and add to the warm custard. Do not stir just leave it to gently melt for 5 minutes.
Then stir until it is smooth and fully combined. It should be cool enough by now to pour onto the set base. Return the cake to the refrigerator to set, this needs a few hours to fully set as it is quite delicate and we are relying on the chocolate and the thick coconut cream custard to set the cake.
For the topping add the reserved 3 tablespoons of coconut cream to the remaining hazelnuts and chocolate crumb that is still in the food processor and blitz until it is much finer and soft, more like a Nutella consistency. Spread this Nutella on top of the cake. Roughly smash the reserved hazelnuts in a bag with a rolling pin until coarsly chopped and sprinkle on top of the cake add a bit of extra chocolate too if you like then refrigerate one more time to set.This is a rich creamy cake but not at all sweet. Perfect for a special occasion or just because…..Serves 12 with only 12gms of carbs per serve. Freezes well.