Cake Recipes: Delicious and Rich Cakes Without an Oven
Guide: During special times, you can make cakes even without an oven at home. It’s easy to make, and the result is deliciously rich and tasty!
During this special period, even if you don’t have an oven at home, you can still make cakes. Just follow this simple recipe, and you’ll be able to make a deliciously rich cake. If you’re a fan of super decadent cheesecake and chocolate, this recipe is your sunshine.
Hazelnut Chocolate Sauce Cheesecake
Ingredients:
Cookies (Use chocolate sable cookies, Nestle’s digestive biscuits, or vanilla cookies. As long as the cookies are crumbly, you can try them all)
Unsalted Butter (Cream)
Chocolate
Hazelnut Sauce
Cream Cheese
Sugar
Cocoa Powder (just a little)
Almonds (I couldn’t find hazelnut pieces, online says unsalted peanuts or almonds can be used. My husband has already booked for next time – he’s trying pistachios too)
Instructions:
Put the cookies, butter, and a spoonful of sugar into a food processor and pulse until they resemble sand. (If you don’t have a food processor, put the cookies and sugar in a bag and crush them with a rolling pin, then mix the cookie crumbs with the butter by hand)
How do you measure the ingredients? My method is to first add the cookies, and the cookie amount can fill the container’s bottom about half a centimeter, then add the butter and sugar, and the resulting cookie crumbs are a little sticky but not too sticky, you can form them into a shape by hand.
Beat the cream cheese with a spoonful of sugar until smooth (This box of cream cheese is 400g, I used the whole box)(Remember to let it come to room temperature, it’s hard when it’s cold).
Add the whole jar of hazelnut chocolate sauce and mix it with the cream cheese.
I was afraid the finished cake would stick and couldn’t be cut, so I smeared a little cream next to the mold and sprinkled a little cocoa powder to evenly coat the sides.
Pour the cheesecake mixture into the mold and spread the surface flat with a spatula or spoon.
Put the almonds in a bag and crush them with a rolling pin (Almonds are hard, you need to knock them several times).
Bake the almonds over medium heat until the aroma comes out.
Spread it on the top of the cake, cover it with a lid or plastic wrap, and put it in the fridge for at least four hours or overnight (I froze it for about six hours).
Hazelnut chocolate sauce doesn’t have a lot of hazelnut flavor, but it’s very smooth in texture. After freezing, the texture is even more tender, and the cheese has a slightly acidic taste without overpowering the flavor – it really gives you the feel of a New York cheesecake. When making this cake, use high-quality cream cheese.
This is a thick-textured dessert, rich, sweet, nutty, and chocolatey. It’s delicious, but for me, one slice is enough; my husband loves this cake and wants to eat a big slice after dinner every day. As the introduction says, if you love chocolate and cheese, you’ll definitely love this cake; but if you don’t, you can take a look.
