Ingredients
For the cheesecake base
85g/3oz flaked almonds
3 tbsp caster sugar
For the filling
100g/3½oz mascarpone
3 tbsp double cream
1 tbsp icing sugar
55g/2oz dark chocolate, half melted, half broken into pieces, plus extra melted chocolate, for drizzling
For the raspberry coulis
55g/2oz raspberries, plus extra to garnish
½ lime, juice only
1 tbsp icing sugar
50ml/2fl oz cava
Method
1. For the cheesecake base, heat the flaked almonds and sugar in a frying pan until golden-brown. Scrape the mixture onto a sheet of silicone paper or aluminium foil, spread it into an even layer and set aside to cool.
2. Once the praline is cool, cover it with cling film and break it into pieces using a toffee hammer or rolling pin.
3. Place a chefs' ring into the centre of a serving plate, then pack the broken praline pieces into the bottom of the ring and press down to form the base of the cheesecake.
4. For the filling, in a bowl, whisk the mascarpone, double cream and the icing sugar together until well combined, then stir in the chocolate pieces.
5. Add the melted chocolate, then stir to create a marbled effect.
6. Spoon the marbled chocolate mixture into the chefs' ring and level off the top using a palette knife.
7. For the raspberry coulis, blend the raspberries, lime juice and icing sugar in a food processor until smooth. Add the cava and blend again.
8. To serve, remove the chefs' ring from around the edge of the cheesecake. Arrange the raspberries on top of the cheesecake. Drizzle the raspberry coulis and the remaining melted chocolate around the edge of the plate.
