For the brownie base:
3 Large eggs
1 Tonka bean grated
5g Vanilla extract
25g unsweetened cocoa
75g ground almonds
2g baking powder
For the mascarpone cheesecake layer:500g mascarpone cheese
100g Kape Almond Butter
5g vanilla extract
380g double cream
200g toasted flaked almonds
1 punnet raspberries
20g Kape Almond Butter
20g Kape Maple and Sea Salt Activated Nuts
15g grated dark chocolate 85%
Mix all the dry ingredients together for the brownie base and melt the butter in the microwave or in a pan on a very low heat.
Slowly add in the eggs and mix until combined then add the melted butter
Into a greaseproof paper lined spring formed cake tin pour in the batter and smooth using a mini step palette knife. Bake at 170 degrees (Fan assisted oven) for 10 minutes and leave to cool.
For the cheesecake layer whisk the mascarpone, vanilla, Kape almond butter and erythritol in a stand-up mixer until smooth and fluffy.
In a separate bowl semi whip the double cream ensuring not to over whip it as it will split and become grainy.
Add the semi whipped cream into the mascarpone mix and combine gently using a spatula, ensuring you scrape the sides of the bowl to avoid any lumps.
Once the base has completely cooled down pour the cheesecake mix on top of it and smooth using a mini step palette knife. Leave to rest and set completely in the fridge over night.
Once the cheesecake has completely set remove the spring form cake tin and the greaseproof paper.
Decorate the sides with toasted flaked almonds and the top with the raspberries, activated almonds, Kape almond butter and grated chocolate.
Slice using a hot knife to get the perfect cut!