|05-15-2018, 03:19 PM||#1|
Major LCF Poster!
Join Date: Mar 2015
Location: Southern California
WOE: moderate low carb/JUDD
Start Date: February 2018
Chocolate Nutella Cheesecake Cake
Chocolate “Nutella” Cheesecake
(makes one 9 inch cheesecake cake)
Chocolate Cake (All Day I Dream About Food))
2 cups almond flour
½ cup extra dark cocoa powder
¼ cup white granulated sweetener
¼ cup granulated Sukrin Gold
1/3 cup vanilla whey protein powder
¼ cup coconut flour
2 tsp instant coffee or espresso powder
2 ½ tsp baking powder
½ tsp baking soda
¼ tsp xanthan gum
¼ tsp salt
½ cup Greek yogurt, room temperature
1 cup butter, softened
4 large eggs, room temperature
8 to 10 drops stevia extract (taste for sweetness)
1 cup CC milk or almond milk w/ 1 tsp vinegar
Nutella Cheesecake (adapted from a high carb recipe I used to make)
2 packages cream cheese (8 ounces each), room temp
¾ to 1 cup granulated sweetener (to taste)
1 large egg, room temp
2 large egg yolks, room temp
1 tsp vanilla extract
½ cup sour cream
¾ cup Sukrin Choco (or NutiLight or homemade chocolate hazelnut spread)
1 cup butter
1/2 cup Sukrin Choco (or NutiLight or homemade chocolate hazelnut spread)
½ cup powdered sweetener (add more to taste, if needed)
½ teaspoon vanilla
For the cake:
1. Preheat the oven to 325°F and grease two 9-inch round cake pans. Line cake pans with parchment paper and grease the parchment.
2. In a large bowl, whisk together the dry ingredients. Set aside.
3. In another large bowl, beat the yogurt and butter together until combined. Beat in the eggs and stevia extract. Beat in almond flour mixture in two additions, alternating with almond milk, and scraping down beaters and sides of bowl as needed.
4. Divide batter between prepared pans and bake 30 to 35 minutes or until cakes are set and a tester inserted in center comes out clean. Let cool in pans 10 minutes, and then flip out onto wire racks to cool completely.
For the cheesecake:
1. Preheat oven to 350°F. Line a 9-inch spring form pan with parchment paper. Wrap the outside of the cheesecake pan tightly with two to three layers of aluminum foil.
2. In the bowl of a stand mixer, beat the cream cheese and sweetener until very smooth, about 3 minutes (you can also use a hand held mixer). Add the egg and yolks and vanilla and mix until incorporated. Beat in the chocolate hazelnut spread and sour cream just until blended. Pour the mixture into the prepared pan.
3. Open the oven and place a baking pan with sides onto the middle rack. Place your spring form pan into the center and pour water into the baking pan until it almost reaches the rim of the baking pan. Bake for approximately 45 minutes or until the center of the cheesecake is set but slightly jiggles to the touch. Turn off the oven and leave the cheesecake in the oven for an hour. This will help prevent cracks and makes sure the cheesecake is completely set.
4. Remove the cheesecake from the oven. Run a knife around the edge of the pan to separate the cheesecake from the pan and allow to cool completely before placing into the fridge. Chill overnight so it is easier to handle when assembling the cake.I actually put it in the freezer for about 20 minutes before assembling the cake.
For the buttercream:
Cream the butter and chocolate hazelnut spread until fluffy. Add the powdered sweetener and continue to beat until smooth and creamy. Add vanilla and beat until combined.
Place one cake layer on a cake board or serving plate. Place strips of waxed paper under the edges of the cake to make clean up easy. Carefully place the cheesecake on top of the cake. Place the second layer of cake on top of the cheesecake. Cover cake with buttercream. Remove waxed paper strips. Pipe rosettes around the outer edge of the cake and top each piece with hazelnut brittle drizzled with chocolate.
I used Sharon's recipe for oven peanut brittle, but I burned it
I subbed 1 tsp Torani hazelnut syrup for some of the water and Sukrin Gold syrup in place of sugar free honey and, of course, hazelnuts in place of the peanuts.
nutella cheesecake cake.jpg
nutella cheesecake cake (2).jpg