Chocolate caramel cheesecake with toasted hazelnuts
Well hello there! Now, lately there has been plenty of truly savory meals in this blog...Therefore I figured it was time to weigh them all up with this lucious chocolate caramel cheescake from my Hummingbird Bakery book. I made this palatable little (huge) jewel of dark chocolate, caramel sauce and sprinkled toasted hazelnuts to a family gathering. To flick trough the glossy pages of our inumerable cookbooks is an activity I engage myself with pleasure in from time to time, and I always stop and long at the most complicated and time consuming recipes, simply because they often look the nicest. But when it comes down to actually using the recipes, I usually go for the easiest ones, the ones I know I will always get right. At least if others are gonna eat it. But this day I decided not to, I just picked the recipe with the most tempting picture. And it turned out to be a pretty good choice, right?
I must say, I feel terribly proud looking at these pictures because I still have in fresh memory the difficulties I went through to get the cake on that plate in one piece. You see, making a cheescake involves putting the whole springform pan in a water bath in the oven. I did indeed cover the outsides with foil but don't you think the whole thing was filled with water the second I put the pan in the bath? Anyhow, as you see, I managed eventually, and the cake turned veeeeery tasty. And so pretty!
Here are a few other pictures from the joyous gathering, I also added some lemon meringue mini-cupcakes filled with lemoncurd and a chrunchy applepie with granola.
Lemon meringue mini-cupcakes!
Until next time!