Hazelnut chocolate mini-cakes


Inspired by Nigella’s Nutella cheesecake, today the Rowe household has been delighted by this marvellously indulgent pudding. Easy to make, good to eat − if you want to have a go…

Hazelnut chocolate mini-cakes


Start by roasting some hazelnuts (about 50g) in a medium oven for 10 minutes or so, until the skin darkens and peels off.  Remove the skin and crush the hazelnuts. Then, in a food processer blitz 4 or 5 digestive biscuits, half of the hazelnuts, a generous tbsp of Nutella and 20g or so of butter. Spread this mixture in the base of a lined tin (or individual small moulds, as we did for the mini-cakes) and press to create the base of the pudding.

For the topping we used ricotta, which has a creamy soft texture – but quark, curd or other cream cheese will do, depending on your preference. You will need about 250g. Mix with 150g of Nutella and 30−50g sugar (bear in mind that Nutella is already sweet). Spread the chocolate-cheese mixture over the biscuit base, level it and sprinkle the remaining crushed hazelnuts. It needs to set in the fridge for several hours, preferably overnight.

Instead of one tin we used individual moulds. We lined these with cling film to help get the cakes out without spoiling − you might prefer going straight into decorative serving dishes. Simple.

It certainly was paw-licking scrumptious! Even Salmon gave a grunt of approval…

And if you don’t trust Fidget, you can click here to see the original Nigella recipe.