Nutella Rocher Cake
There’s something truly magical about desserts that bring back warm memories. The Nutella Rocher Cake is one of those treats that can transport you to a cozy afternoon spent with friends or family, indulging in a sweet moment. This no-boil recipe is easy and perfect for any occasion.
Equipment
- Cake Tin
- Mixing bowl
- food processor
Ingredients
For the Cake Base
- 200 g digestive biscuits crushed
- 100 g unsalted butter melted
For the Filling
- 250 g cream cheese
- 200 g Nutella
- 200 ml heavy cream
- 100 g Ferrero Rocher chocolates chopped
- 50 g hazelnuts crushed
For Dusting
- Cocoa powder
Instructions
- Step 1: Crush the digestive biscuits into fine crumbs and mix with the melted butter until well combined.
- Step 2: Press the biscuit mixture into the bottom of a cake tin to form a firm base.
- Step 3: In a mixing bowl, combine the cream cheese and Nutella, and blend until smooth and creamy.
- Step 4: In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the Nutella mixture.
- Step 5: Add the chopped Ferrero Rocher chocolates and crushed hazelnuts to the mixture and fold until evenly distributed.
- Step 6: Pour the Nutella and cream mixture over the biscuit base and smooth the top with a spatula.
- Step 7: Refrigerate the cake for at least 4 hours, or until set.
- Step 8: Once set, dust the top with cocoa powder before serving. Enjoy!
Notes
To keep your cake fresh, store it in the refrigerator, covered with plastic wrap or in an airtight container. It will last about 3 to 4 days.