Ingredients
- 230 grams of Biscuits, finely processed in a food processor
- 110 grams of Butter
- 1 tablespoon of Powdered sugar
- 400 grams of Nutella®
- 300 grams of Cream cheese
- 10 grams of Gelatin
- 25 grams of Water
Directions
- Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
- Mix biscuits (could be chocolate or any other kind you prefer) with butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly on the bottom of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- For the filling: place 10 grams (1 sachet) of gelatine in a small heatproof bowl with 25 ml. water and let it sit for a few minutes. Place the bowl with the gelatine over a small saucepan with simmering water. Let the gelatine heats until liquid smooth, crystal clear like water, only little yellowish. Set aside. In a large bowl combine the cream cheese and nutella, beat with an electric mixer until smooth. Add the gelatine to the nutella mixture and beat for another minute until gelatine distributes evenly throughout the nutella mixture. Pour the mixture over the biscuit layer. Put back in the fridge for 6 hours (or overnight) to firm up. Before serving, gently remove the sides of the cake springform.
- Serve with candied hazelnuts, shredded chocolate or other decorations of your choice.
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