Cheesecake on top, dense choc sponge underneath. Surprisingly easy to make despite looking fiddly! I think the cheesecake’s meant to seep into the middle a bit more, but I like how it’s almost like a frosting - saves making a separate one.
A Nigella recipe which I was hoping would replicate the yummy cake we ate in Berlin. It has a yeast-risen base which I’m not too keen on, a bit chewy and tough - normal pastry would have been nicer. But the plums and the pecan-crumble topping are lovely.