- Prep Time:45m
- Cook Time:20m
- Total Time:4h 5m
- Serves: 2
- Yield: 2 mini cheesecake bombes
- 1/2 c bittersweet (~60% cacao) chocolate chips
For the cheesecake filling
- 2 oz (56 grams) cream cheese, room temperature
- 3 tbsp. icing sugar
- 1/2 tsp. cacao nibs
- 1 tsp. roasted and chopped hazelnuts
- 1/4 tsp. vanilla bean paste (or vanilla essence)
- 3 tbsp. all purpose flour
- 2 tbsp. sugar
- 1 1/2 tbsp. dark cocoa powder
- 1/8 tsp. baking soda (soda, not powder)
- a pinch of salt
- 2 tbsp. water
- 1 tbsp. vegetable oil
- 1/8 tsp. vanilla bean paste / extract
- 2 tbsp. white chocolate
Making the tempered chocolate molds
- Reserve about 25% of chocolate as 'seed'. Melt remaining chocolate in the microwave or over a double boiler until almost molten. Ensure temperature does not exceed 120°F/48°C.
- Stir in the 'seed' chocolate you set aside earlier. Stir well to make sure it's completely molten. Keep stirring as the temperature reduces to 88 – 89° F (31° C).
- Pour into two semi-spherical molds and rotate the molds to coat all the sides evenly. Invert the mold over the chocolate bowl and let the excess drip off. Refrigerate to set the chocolate.
Make the cake bases
- Preheat oven to 350°F/180°C. Line a muffin tin with two cupcake liners (making sure that it's slightly bigger than the spherical chocolate molds).
- Combine all the ingredients in a small bowl, whisk to combine into a smooth batter.
- Divide batter between two prepared cupcake liners.
- Bake at 350°F/180°C for 20-22 minutes or until a skewer inserted into the center comes out clean.
Make the cheesecake filling
- In a small bowl, whisk the cream cheese until smooth. Add icing sugar (1 tbsp at a time) and whisk to combine. Add 2 tbsp of the melted tempered chocolate and whisk until you see stiff peaks.
- Stir in the cacao nibs, chopped hazelnuts and vanilla.
- Divide the cheesecake mixture into the two chocolate molds.
- Level the tops of the cakes and press into the cheesecake mixture. Trim the cake to fit the mold perfectly without any protruding edges.
- Refrigerate for a couple of hours to set.
- Thaw for about 10 minutes before removing the chocolate bombes from the mold carefully. You may dip the mold in hot water for a few seconds to loosen the chocolate.
- Decorate with melted white chocolate. Cool to set the white chocolate and serve.