Thursday, April 24, 2008

Torta Di Cioccolata Al Forno Con Vaniglia E Nocciola

"Perugian-Style Chocolate Hazelnut Cheesecake" (Gourmet, April 2008)

This tastes especially awesome the next day, because it becomes more dense over time. I made it without the hazelnuts. I like hazelnuts (in Oregon we would call them "filberts"), they just didn't have any at Foodland. Gourmet is my 2nd favorite magazine behind Cook's Illustrated. Their pictures are beautiful and I like the destination articles. This issue was all Italy. Don't be turned off by the fact that it's from Gourmet magazine. It's a super easy recipe. If you like chocolate, this is a perfect cheesecake.

Active time: 30 min


1/4 lb wheatmeal crackers (Carr's Wheat Crackers) finely crushed, about 1 C

1 oz fine-quality bittersweet chocolate (no more than 65% cacao), grated

1/2 stick unsalted butter, melted


1/2 lb fine-quality bittersweet chocolate, chopped

1 stick unsalted butter, cut into pieces

1 lb 2 oz cream cheese, at room temperature

1/2 C sour cream

1/2 t pure vanilla extract

2 large eggs

2/3 C superfine granulated sugar (I used regular, actually)

1 C hazelnuts (4 1/2 oz) toasted, chopped

Equipment: 10" springform pan

Make Crust: Combine all ingredients, then press onto bottom of springform pan.

Make filling: preheat oven to 325 F with rack in middle

Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.

Whisk together eggs and sugar in large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.

Pour filling into crust and bake 1 1/2 hours. (top will be slightly cracked.)

Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour.

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