Name: Perugian-Style Chocolate Hazelnut Cheesecake
Cook time: 30 min
Total time: 3 hr (includes cooling)
Yield: Makes 6 to 10 servings
Ingredients: 1/4 pound wheatmeal crackers finely crushed (about 1 cup); 1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated; 1/2 stick unsalted butter, melted; 1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped; 1 stick unsalted butter, cut into pieces; 1 pound 2 ounce cream cheese, at room temperature; 1/2 cup sour cream; 1/4 teaspoon pure vanilla extract; 2 large eggs; 2/3 cup superfine granulated sugar; 1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped; Equipment: a 10-inch springform pan; Accompaniment: lightly sweetened whipped cream

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Perugian-Style Chocolate Hazelnut CheesecakeJohn Kernick

Torta di Cioccolata al Forno con Vaniglia e Noccio

For this sophisticated cake, which will thrill any fan of bittersweet chocolate, Ferrigno took inspiration from a favorite Perugian café called Bar Sandri—Perugia being, as she puts it, the "firm historical chocolate capital" of Italy. And inspiration was all she could take: She requested the recipe from the chef several times, but he wouldn't divulge it. Desperate, she played around with the ingredients until she came up with something that tasted right.

Cooks' notes:

•Wheatmeal biscuits are British-style whole-wheat crackers. Look for Carr's (labeled "Whole Wheat Crackers" and found at most supermarkets) or McVitie's brand (found at some specialty foods shops).
•Chocolate hazelnut cheesecake can be chilled up to 1 day. Bring to room temperature before serving.

Recipe notes

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