is sooo delicious. It is ideal to use as a birthday cake with a difference or serve for morning tea with fine coffee. Try it now - you won't be disappointed.
INGREDIENTS
Base
220g packet of chocolate hazelnut cookies (such as Cottage brand)
60g butter, melted
Filling
1/4 cup boiling water
3 tsp gelatine powder
300ml thickened cream
500g cream cheese, softened
2/3 cup caster sugar
1/4 cup chocolate hazelnut spread (i.e. Nutella)
cocoa powder
METHOD
Base
Grease a round 20cm springform cake tin.
Crush half of the biscuits in a food processor or with the end of a rolling pin until they resemble fine crumbs. Add melted butter and stir to combine. Press biscuit mixture over the base of the cake tin and refrigerate for 30 minutes.
Filling
Sprinkle gelatine powder over boiling water and whisk with a fork until the gelatine has dissolved. Set aside to cool slightly.
Break remaining biscuits into small pieces and set aside. Using an electric mixer, beat cream in a bowl until soft peaks form. Beat cream cheese and sugar in a large bowl until smooth. Stir gelatine through cream cheese to combine. Fold through cream, biscuit pieces and chocolate hazelnut spread.
Spoon mixture over biscuit base and smooth the surface. Cover cake tin with plastic wrap and refrigerate for a minimum of 4 hours. Sprinkle with cocoa powder just before serving.
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