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Chocolate Nutella strawberry cheesecake torte
Chocolate Nutella strawberry cheesecake torte
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Prep Time:
360 minutes
Cook Time:
70 minutes
Total Time:
430 minutes
Decadent chocolate cake with Nutella cheesecake and strawberries.
Ingredients:
  • 200g dark cooking chocolate, finely chopped
  • 200g unsalted butter, chopped
  • 155g (3/4 cup, firmly packed) brown sugar
  • 35g (1⁄3 cup) Dutch cocoa powder, plus extra, to serve
  • 1 tsp instant coffee granules
  • 125ml (1/2 cup) hot water
  • 75g (1/2 cup) plain flour
  • 50g (1⁄3 cup) self-raising flour
  • 27-30 (about 490g) evenly sized strawberries, washed, hulled, dried
  • 200g dark choc melts
  • 2 x 250g packets cream cheese, at room temperature
  • 480g (1 1/2 cups) Nutella
  • 60g (1⁄3 cup) icing sugar mixture
  • 125ml (1/2 cup) thickened cream
  • 150g dark cooking chocolate, finely chopped
  • 190g (3/4 cup) sour cream
Instructions:
  • Preheat your oven to 160C/140C fan forced. Prepare a 22cm springform pan by lining the base with baking paper, securing it in place with a slight overhang. Grease the sides of the pan with butter for easy release later.
  • In a large microwave-safe bowl, mix together the chocolate, butter, brown sugar, cocoa, coffee, and water. Microwave in intervals, stirring frequently, until smooth (2-3 minutes). Whisk in the flours and eggs using a balloon whisk. Pour the batter into a pan and bake until a skewer inserted in the center comes out clean (about 1 hour). Let it cool in the pan before removing the cake and cleaning the pan.
  • Prepare the pan by greasing it with melted butter and lining the base and sides with baking paper. Use a large serrated knife to horizontally cut the cake in half. Then, place the cake base in the pan with the cut side facing up. Cut 10 strawberries in half and arrange them side-by-side against the side of the pan, with the cut sides facing out and the pointy ends facing up. Trim the strawberries if needed so they align with the rim of the pan.
  • In a bowl, blend cream cheese and Nutella with electric beaters until smooth. Mix in icing sugar and cream, beating until fully combined.
  • Spread 1 cup of cheesecake filling in the center of the pan and ensure the surface is even. Place the remaining strawberries, pointy ends up, in the center to create a cross shape, and then make diagonal lines of strawberries in each quarter. Cover the strawberries with the rest of the cheesecake filling. Smooth the surface and gently tap the pan on the counter to remove air bubbles. Place the remaining cake on top, cut side down. Refrigerate for 6 hours to set.
  • Cover your work surface with a large sheet of baking paper. Melt chocolate melts in a microwave-safe bowl on High, stirring every minute, until smooth (1-2 minutes). Pour the melted chocolate onto the paper and spread it thinly. Create ripples by placing cylindrical objects under the paper. Let it cool until set, then break into shards.
  • Create a luscious ganache by melting chocolate with tangy sour cream in a microwave-safe bowl. Heat on High, stirring every minute, until velvety and smooth, which should take about 1-2 minutes.
  • Place the cake onto a serving plate, then generously drizzle it with ganache. Sprinkle chocolate shards on top and dust with extra cocoa powder. Serve promptly and enjoy this decadent treat.

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