Praline truffle cake

Ingredients

For the base

• 100 g Nestlé Noir chocolate
• 90 g butter
• 80 g granulated sugar
• 2 eggs
• 1 g salt
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa
• 60 g chopped hazelnuts
• 10 g butter for the pan
• 50 ml Negrita rum

For the coffee and hazelnut cream

• 80 g brown sugar
• 100 g hazelnuts
• 70 ml milk
• 6 g instant coffee
• 2 egg yolks
• 3 gelatin sheets
• 500 ml cold water
• 150 ml whipping cream

For the chocolate cheesecake

• 300 g Exquisa cream cheese
• 80 g Nutella
• 50 g brown sugar
• 50 ml whipping cream
• 100 g Nestlé Noir chocolate
• 1 small egg
• 1 egg yolk
• 10 g butter for the pan

For the truffles

• 100 g Nestlé Noir chocolate
• 60 ml whipping cream
• 20 g butter
• 2-3 tablespoons Negrita rum
• 20 g cocoa for rolling

For decoration

• 8 whole hazelnuts
• 50 g granulated sugar

Preparation

1. For the hazelnut brittle, melt 80 g brown sugar in a small saucepan over low heat for 5 minutes, until liquid and still golden. Add 100 g hazelnuts and stir for another 2 minutes. Tip onto baking paper, leave to cool for 15 minutes, then grind in a food processor. 2. In a bowl set over a saucepan of hot water, melt 100 g chocolate with 90 g butter. Take the bowl off the heat and stir in 80 g sugar, then beat in 2 eggs, one at a time. Add 1 g salt, 1 teaspoon vanilla extract, 1 tablespoon sifted cocoa and 60 g chopped hazelnuts. Pour into a pan greased with 10 g butter and lined with baking paper. Bake at 180°C for 25-30 minutes, until the edges start to pull away. Leave the base to cool for 30 minutes, then soak it with 50 ml rum. 3. Mix 70 ml milk with 6 g instant coffee and 25 g brown sugar. Warm over low heat for 3 minutes, until the sugar dissolves, then leave to cool for 20 minutes. Beat 2 egg yolks with the remaining 25 g brown sugar and gradually pour in the coffee mixture. Transfer everything to a heavy-based saucepan and cook over low heat for 8 minutes, stirring constantly, until the first bubbles appear. Soak 3 gelatin sheets in 500 ml cold water for 5 minutes, squeeze them out and stir them into the warm cream. Whip 150 ml whipping cream and gently fold it into the cream, then add the ground hazelnut brittle. 4. Beat 300 g cream cheese with 80 g Nutella, 50 g brown sugar, 50 ml whipping cream and 100 g melted chocolate. Beat in 1 small egg, then 1 egg yolk. Pour the mixture into a pan greased with 10 g butter and lined with baking paper. Bake at the oven's lowest temperature for at least 60 minutes, until the center is set. Leave the cheesecake to cool in the pan for 60 minutes, as it breaks easily while warm. 5. Warm 60 ml whipping cream with 20 g butter for 3 minutes, until the butter melts. Pour over 100 g chopped chocolate and stir until smooth. Add 2-3 tablespoons rum, cool completely, then cover the bowl and refrigerate for 120 minutes. Scoop up the mixture with a teaspoon, shape into truffles and roll them in 20 g cocoa. 6. Melt 50 g granulated sugar in a small saucepan over low heat for 5 minutes, until liquid. Skewer 8 hazelnuts with toothpicks and dip them one at a time in the caramel. Set them aside to drain and leave for 15 minutes, until the caramel hardens. 7. Set the base on a serving plate and fit a 22 cm adjustable cake ring around it. Spread the coffee cream over the top and put the cake in the freezer for 30 minutes. Carefully place the cheesecake on top of the cream. Decorate with the truffles and caramelized hazelnuts; use the leftover caramel too, if it is still pliable.