Ferrero Rocher Cheese Cake.
This rich and indulgent dessert combines the crunch of crushed Digestive biscuits with a creamy mascarpone cheese layer, all topped with a decadent chocolate hazelnut spread and whole roasted hazelnuts. A drizzle of honey adds a touch of sweetness, while a final layer of melted milk chocolate brings it all together. Perfect for impressing guests or satisfying your sweet tooth cravings.
— Constant Cookbook
Ingredients
- Digestive Biscuits Pkt.
- 2 tubs marscapone cheese
- 1 jar Chocolate hazelnut spread.
- 1 pkt whole hazelnuts
- 1 pkt crushed hazelnuts
- 3 bars of milk chocolate
- Icing sugar
- Vanilla essence.
- Jar of clear honey
- Butter.
- Ice cream wafers.
Instructions
- Place about 3/4 pkt of digestives into a plastic bag and using a
- rolling pin. Crush the biscuits until fine.
- Using a frying pan. Put about 2 tblsp of butter in and mix the crushed biscuit then pour about half a jar of honey into it and keep stirring until it thickens.
- Then place the mixture into a large cake tin or flan dish and flatten it out and slightly up the sides.
- Using a large bowl.
- Empty the 2 tubs of marscapone cheese into it and add a heaped tblsp of icing sugar and 2 teaspoons of vanilla essence. Using a fork. Mix it all together well.
- Then spread the cheese mixture evenly over the biscuit base and place in the freezer for about 30 minutes.
- Then empty the jar of chocolate hazelnut spread into a bowl and mix in the crushed hazelnuts
- Spread the hazelnut mixture over the top of the cheese cake and return to the freezer.
- Using about half pkt of whole hazelnuts.
- Place on a baking tray and roast in a pre heated oven for about 10 minutes.
- Put the roasted hazelnuts into a tea towel and rub them well so the skin comes off.
- Remove cheese cake from freezer and gently press the hazelnuts into the top randomly.
- Then take a handful of ice cream wafers and crush into a powder almost. Then sprinkle over the top of the cheese cake and gently pat down using hand.
- Break up the bars of chocolate into a bowl and melt in a micro wave. Then pour it over the top of the cheese cake and spread it out evenly.
- Place in the fridge for about an hour or until chocolate has set.
- Then Enjoy.
Yield
Serves 6
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