Ingredients
Scale
- 7 – 8 pc. Digestive biscuits
- 200 g Chopped dark chocolate
- 50 g Fresh cream
- 40 g Butter
- 60 g Nutella
Instructions
- Prepare a 6-inch round ring by cling-wrapping it from one side.
- Chop the biscuits into medium size pieces and set aside.
- In a separate bowl, melt chocolate and warm fresh cream.
- Add the warm cream to the melted chocolate to form a ganache.
- Transfer 1/3 or a little bit of ganache to a different bowl.
- Now add the Nutella and butter to the 2/3 ganache and combine well.
- Fold in the chopped biscuits in the ganache.
- Pour the mixture into a lined round ring.
- Let it set in the freezer for 3-4 hours.
- Once set, heat the sides with a heat gun so that it comes out easily.
- Now spread 1/3 rd of the ganache on top of the cake with a palette knife.
- Now, garnish the cake with some chocolate curls and chopped hazelnuts.
- Prep Time: 10 to 15 minutes
- Freeze Time: 3 to 4 hours