I did not use the actual chocolate but my closest imagination to a delicious peanutty topping. It worked wonders and disappeared in just five minutes! I used 10inch diameter cake tin and served a generous 12 portions.
150g Bourbon Biscuit
150g Roasted Hazel nuts
50g melted butter
Cheese Filling
250g Mascarpone cheese
200g Cream Cheese
3 Tablespoons Icing Sugar
2 tbsp Tia Maria
2 tsp Gelatin
100ml hot water
150ml Fresh Cream
Peanutty Topping
1 cup caster Sugar
1 tbsp water
150ml Cream
300g Blanched Roasted Peanuts
pinch of Sea Salt
In a food processor, crush biscuits and hazelnuts till fine crumbs, add melted butter and pulse till combined. Press mixture in a spring base cake pan. Refrigerate for 15minutes.
Meanwhile, in a large bowl beat together cheese, mascarpone cheese and icing sugar till well combined. Dissolve gelatin powder in the hot water and add to cream cheese mixture. Beat well with a whisk. Whisk in Tia Maria. In a different bowl, beat fresh cream till soft peaks form and fold in the cream cheese mixture. Pour mixture over the biscuit base and refrigerate for another 1 hour.
Pour 1 tbsp water in a shallow pan, add sugar on top and heat till sugar dissolve. Do not stir but shake the pan. Keep an eye over the mixture as it bubbles and when it turns into golden caramel add fresh cream. Turn off heat, add the lightly crushed peanuts and stir. Pour the mixture into a jug and allow to cool slightly. Pour over the cream cheese. Sprinkle with a pinch of salt and chill for at least three hours before serving. (Salt lifts up the caramel flavour) Overnight is best.
Slide a sharp knife around the caramel to release from cake tin and carefully but briskly heat the side with a blow torch. It should come out neatly.
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