Famous Chefs’ Dishes

Gino D’ Acampo

Gino D’ Acampo was born in Naples, Italy and followed his grandfather’s footsteps in curating a passion for food. At the age of eighteen, the now celebrity chef, obtained his culinary skills from the Luigi de Medici college of catering, after which he moved to London, England and became one of the United Kingdom’s most successful restauranteurs. At twenty-four, Gino started venturing into television and went on to build twenty-one years of experience presenting prime time shows. His witty personality and exceptional talent helped him build quite a large fan base and following. Nowadays, Gino D’ Acampo also has his own show ‘Gino’s Italian Escape’, which allows him to travel all over Italy searching for authentic Italian recipes. Gino’s famous recipes are collected in seventeen cookbooks, including one for children.

Gino D'Acampo's No-bake Chocolate and Hazelnut Cheesecake

Servings: 8

Ingredients

For the base:

• 300g digestive biscuits
• 150g salted butter, melted

For the filling:

• 700g full-fat cream cheese at room temperature
• 50g icing sugar
• 400g chocolate spread
• 2 tsp vanilla extract
• 2 tbsp cocoa powder

For the topping:

• 200g chocolate spread
• 2 tsp vanilla extract
• 80ml double cream
• 80g toasted hazelnuts, chopped

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. To make the base, place the biscuits in a food processor and pulse into fine crumbs. Add the melted butter and pulse again.

2. Tip the crumbs mixture into a non-stick cake tin. Spread the mixture evenly across the base of the tin and press using your fingers or the back of a tablespoon. Chill in a refrigerator while you prepare the filling.

3. To make the filling, place the cream cheese and icing sugar in a large bowl and whisk until smooth and creamy. Gradually add the chocolate spread, vanilla and cocoa and continue whisking until smooth.

4. Spoon the mixture over the biscuit base and spread evenly. Cover with cling film and chill for a minimum of 6 hours.

5. Meanwhile, start preparing the topping by pouring the chocolate spread and vanilla into a large heatproof bowl. Heat the cream in a saucepan over medium heat and as it starts to simmer, pour it over the chocolate mixture. Let it set for 2 minutes, then slowly stir until smooth and let it cool.

6. Take the cake out of the fridge and spoon over the chocolate topping. Smooth the surface and cover with cling film once again. Freeze for about 2 hours until firm.

7. Sprinkle the cake with hazelnuts before serving.

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