So I’m going to get straight to the point today.
Buy some Nutella and some cream cheese and whatever else you need, then get into that kitchen of yours ASAP and make. this. cake.
Have a great day!
Adapted from Nigella Lawson.
For the base
250g digestive biscuits or graham crackers (9 oz)
75g unsalted butter, softened (3 oz)
1 tbsp Nutella
25g hazelnuts, toasted (1 oz)
For the filling
500g cream cheese, softened (18 oz)
500g Nutella (18 oz)
60g icing sugar, sifted (2 oz)
To make the base, blitz the biscuits, butter and Nutella in a food processor until it starts to clump. Add the hazelnuts and salt and pulse until you have a damp, sandy mixture.
Pour into a round, greased 23cm (9.5 inch) springform tin and press into the base using your hands. Refrigerate.
To make the filling, put the cream cheese and icing sugar in a stand mixer and beat until smooth.
Add three quarters of the Nutella and the salt and continue to beat until combined. Gently fold in the remaining Nutella by hand in order to “swirl” it in, so it isn’t entirely incorporated.
Take the base out of the fridge and pour the Nutella mixture over it, carefully smoothing out the top.
Refrigerate for at least 4 hour or overnight before cutting. Serves 8.