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LAYERED BAR

Almond Chocolate Layered Bar Cheesecake

Crunchy almond praline, silky almond cream, glossy dark chocolate — a layered patisserie bar with the cleanest cut.

Ingredients

  • 120g digestive biscuits, crushed
  • 100g toasted almonds, finely chopped
  • 90g butter, melted
  • 400g cream cheese, room temp
  • 80g powdered sugar
  • 50g ground almonds
  • ½ tsp almond extract
  • 250ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • For the ganache top: 150g dark chocolate, chopped; 100ml heavy cream
  • 30g toasted almond flakes, to decorate

How to make it

  1. Mix the crushed biscuits, chopped toasted almonds and melted butter, press into a lined 20x10cm loaf pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, ground almonds and almond extract until smooth.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Spread over the base and chill at least 4 hours until firm.
  5. For the ganache, heat the cream to steaming, pour over the chopped dark chocolate, rest 2 min and stir glossy. Cool slightly, then pour over the bar.
  6. Scatter the toasted almond flakes, chill 1 more hour, slice the end piece to show the layers, and serve.
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