Affogato Live-in-lover

This ‘keep it simple, sexy’ (KISS) showstopper dessert is so indulgent, with its fudgy hazelnut brownie base and satin sheet-like coffee custard that swap positions during the cooking process. Intrigued?

Serves 10

Brownie Base

120g butter, softened

100g golden erythritol/blend or sweetener of your choice

2 eggs

100g hazelnut butter

1 cup almond meal

¼ cup cacao powder

½ tsp baking soda

½ tsp baking powder

100g hazelnuts, ground to make a flour

pinch of salt

50ml espresso

Coffee Custard

4 eggs

250g cream cheese

½ cup nut or dairy milk

2 Tbsp instant espresso powder

1 tsp vanilla

pinch of salt

50g powdered erythritol or puremaple syrup

50ml coffee liqueur

To serve

coffee liqueur, to splash

roasted chopped hazelnuts, to serve

Method

Preheat the oven to 160degC and grease a 25cm bundt tin with butter.

For the base, place the butter and erythritol in a large bowl. Using electric beaters, beat until pale and creamy.

Add the eggs one at a time, then add the hazelnut butter, followed by the remaining ingredients, and beat until combined. Spoon into the prepared tin and smooth the top.

For the coffee custard, place all the ingredients into a high-speed blender and whizz until smooth, then pour this on top of your brownie base.

Cover the top with a layer of baking paper and foil. Place the bundt tin in a deep roasting dish and pour enough boiling water from the kettle into the roasting dish that it comes 3cm up the sides of the bundt tin. Bake for 1 hour 20 minutes or until a skewer inserted into the middle comes out clean. Remove from the water bath, uncover and allow to cool.

Use a sharp knife to run around the edges of the tin to loosen the cake. Place a plate on top, invert the plate and tin, then carefully remove the tin and allow the beauty to chill in the fridge.

Before serving, splash the top with extra coffee liqueur and scatter over a few roasted hazelnuts. Enjoy the coffee-gasms, lovers.