Recipe: 3 Layered Chocolate Chip Nutella Cheesecake Dark Chocolate Ganache Pie
As I had mentioned in my Peanut Butter Muffin Pies post about being a Nutella fanatic, I decided to pay tribute to this love affair but having some (or rather A LOT) of Nutella in my Bake of the Week which incidentally coincided with this month’s Sweet Adventures Blog Hop.
I had absolutely no idea what to make when I first got wind of the theme for March- Layer upon Layer and ending up having to do quite a bit of research on my usual food blogs for inspiration. I had even considered not taking part this time because most of the things I found were either Mille Crepes, Dobos Torte (which I was extremely fascinated with) or the Asian Thousand Layer Cake more commonly known as Kueh Lapis. These recipes were complicated and unfortunately very time consuming. With my current condition, standing for long hours was simply out of the question and as such, so were these recipes :(
So I put the thought of participating in this month’s theme off for a while and tried opening my mind to other possibilities which was when I found this beautiful Nutella Cheesecake Bar by Bakers Royale recipe!
Though the bar looked complicated, the steps were simple and the best part was that it fulfilled the theme by having 3 layers! I was psyched at the prospect of making something that sounded so yummy even before I got down to baking it!
Dark chocolate, chocolate chips, cream cheese and Nutella… No Mam’, the combination does not get better than that.
I made a few adaptations to the original recipe simply because I did not have a rectangular 14X4 inch tart pan. I made a trip down to my usual baking shop in Holland Village with the intention of getting one but it was out of stock till end April. Daddy was sweet enough to drive me down to a few kitchen tools stores in Temple Street but none of them sold the rectangular pans. Had I known that it was this difficult finding rectangular tart pans, I would have bought one back in Adelaide when I had the chance to!
The recipe starts off with baking the chocolate chip cookie crust and the Nutella cheesecake layer together but honestly if I were to redo this, I would have baked the cookie crust in the oven for about 10 min first before adding the Nutella Cheesecake layer so that the crust would be more crisp and there would be a better contrast in textures.
And I decided to substitute the rectangular tart pan with an 8 inch round tart pan and the measurements turned out beautifully, with the final ganache layer fitting the tart pan like a boss!
My favourite part was melting the dark chocolate chips and butter before pouring it and spreading it all over the Nutella layer, I scraped the remaining ganache in the bowl with a spoon and licked it clean!
Waited for the ganache to cool a little before I could not resist cutting a slice for myself. The taste was unbelievable. You could distinctly differentiate the three layers even when it was in your mouth- the richness of the Nutella spread against the bitterness of the dark chocolate and the hard cookie crust was simply to die for. Eating this pie reminded me just how much I loved Nutella.
And of course dont be selfish and share the love by cutting a slice for each family member.
But keep the Nutella bottle for yourself. You deserve to eat the remaining spread with your spoon after the hard work you had put in baking this decadent and sinful pie of goodness.
Adapted from Bakers Royale
- ½ cup butter, melted
- ½ cup brown sugar
- ½ cup dark chocolate chips
- 1 egg
- ½ teaspoon vanilla
- ¾ cup flour plus 2 tablespoons
Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside.
Nutella Cheesecake Layer
- 250g cream cheese, softened
- 1/3 cup Nutella
- 1 egg
- ½ cup sugar but I would leave it out because the Nutella is sweet enough!
- 1 teaspoon vanilla
Place cream cheese and Nutella in a bowl and mix to combine. Add in egg, sugar and vanilla and mix to combine. Pour mixture on top of cookie crust layer. Bake assembled pan at 175 degrees C for about 15-20 minutes or until toothpick is clean when inserted and removed from center of bar. Remove from oven and cool on a wire rack
Dark Chocolate Ganache Layer
- 1 cup of dark chocolate chips
- 1 teaspoon corn syrup but I used honey
- 5 tablespoon butter
Place all ingredients in a heat proof bowl set over simmering water. Stir until melted. Pour mixture on top of cooled bar, using an offset spatula evenly spread chocolate layer.
This SABH is brought to you by Delicieux, 84th & 3rd, The Hungry Australian, Dining With a Stud, and The Capers of the Kitchen Crusader!