Brazilian Cheesecake

In a heatproof bowl set over a pot of simmering water, melt the chocolate, stirring gently

Spoon the melted chocolate into a 25 cm diameter springform pan, spreading evenly with an offset spatula

Refrigerate until firm

In a small saucepan, sprinkle the gelatin over cold water and let it sit for 5 minutes

Then, bring to a boil in a bain-marie, stirring constantly until dissolved

In a medium bowl, combine the cream cheese, lime juice, and ground almonds

Stir well to combine

Add the gelatin mixture and stir until smooth

Pour into the prepared pan with the melted chocolate

Refrigerate until firm (about 4 hours)

To make the topping: In a medium skillet, melt the butter and ground almonds over high heat, stirring constantly until caramelized

Remove from heat and let cool completely

Release the cheesecake from the springform pan using a spatula

Spread the topping moments before serving.