Ingredients
Scale
For the streusel topping
- 2 1/2 tbsp. sugar
- 2 1/2 tbsp. light brown sugar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 5 tbsp. (70g) butter, melted
- 2/3 cup (85g) all-purpose flour
For the chocolate batter
- 3.5 oz. (100g) semi-sweet chocolate, chopped
- 1/8 cup (30g) butter
- 1 1/2 cup (200g) all-purpose flour
- 1/2 cup (100g) sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 2 tbsp. cocoa powder
- 2 eggs, at room temperature
- 1 tsp. vanilla extract
- 7 fl oz. (200ml) milk
- 1.8 oz. (50g) nougat
For the cheesecake layer
- 8.8 oz. (250g) cream cheese
- 1 egg
- 1/8 cup (30g) sugar
- 2 tbsp. (20g) cornstarch
- 2 tbsp. cocoa powder
- 1/2 tsp. vanilla extract
Instructions
- For the streusel topping whisk together sugars and salt. Add melted butter and vanilla extract and mix with a fork. Add the flour and mix until combined and streusel have formed. Set aside. Chop the chocolate and melt together with the butter in a bowl over simmering water. Set aside.
- Preheat the oven to 350˚F (180°C). Line a muffin tin with paper liners. In a large bowl mix flour with sugar, baking powder, baking soda, salt and cocoa powder until combined and set aside.
- For the cheesecake layer mix cheesecake with egg, sugar, cornstarch, cocoa powder and vanilla extract until well combined. Set aside.
- Add the melted and cooled chocolate to the flour mix and whisk. Add eggs and vanilla extract and mix. Add milk and mix until just combined. Do not overmix. Cut the nougat in small pieces (works best when cooled before) and fold in.
- Start with the cocolate batter and fill the paper liners half full. Top with a layer of the cheesecake mix and sprinkle with streusel. Bake for 23-25 minutes or until a toothpick inserted in center comes out clean. Let cool completely on a wire rack.
Notes
- Enjoy baking!