Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 1/2 cups chocolate cookie crumbs

  3. 1/3 cup butter , melted

  4. 2 1/2 (8 oz) light cream cheese , softened

  5. 4 1/2 oz Philadelphia cream cheese , softened

  6. 1 cup sugar

  7. 4 eggs

  8. 1 tsp vanilla

  9. 3/4 cup sour cream or yogurt

  10. 1/4 cup heavy cream

  11. 1/2 cup chocolate ganache mixture

  12. 1 tsp instant espresso coffee

  13. Topping:

  14. 9 1/2 oz plain chocolate , chooped

  15. 1 1/2 cups heavy cream

  16. 2 tbsp butter

  17. Decoration:

  18. 2 tbsp roasted coffee beans

  19. 1tbsp cocoa powder

  20. 3 tbsp hazelnuts , coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Grease and line the base of a 25cm loose bottom cake pan and line the base with parchment.

  2. Mix the cookies crumbs and butter and press in the base of the pan, bake for 10 minutes. Leave to cool.

  3. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs one at a time, add vanilla and beat again. Mix in the sour cream and beat. Add the heavy cream and beat again then add the chocolate Ganache mixture and the espresso and beat until all mixed together. Pour over the baked crust and bake for 1 ¼ hours till set. Leave to cool in oven with door ajar. Chill for 3-4 hours.

  4. For the topping:

  5. Heat the heavy cream in a heavy saucepan until simmering point and pour over the chopped chocolate. Stir until chocolate melts. Add the butter and stir again. Leave to cool until thickens, stirring occasionally. Pour over the top of the cake smoothing with a spatula around the sides. Decorate all around the sides with the chopped hazelnuts and use the coffee beans and cocoa powder for the top. Chill again.


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