Week after week after week of me baking and blogging and baking and blogging, I always ask Mr Man: “Is there anything you feel like?”, “What should I bake?”, or “Any blog ideas?”.
His answer is always the same.
“I want something chocolatey. With a biscuit-y crunch”, he says.
So I set out to make Mr Man something chocolatey with a biscuit-y crunch.
And what could possibly be more chocolatey and biscuit-y and crunchy than chocolate biscuit cake?
I think its origins are English, and traditionally this “cake” is made with a simple ganache and digestive biscuits.
I changed it a little bit, replacing the cream in the recipe with Nutella, and making this a rich, delicious, melt-in-your-mouth, chocolate hazelnut biscuit cake. Some chopped roasted hazelnuts scattered over the top and we’re done.
This “cake” isn’t really a cake, because it has just four (yes, FOUR!!!) ingredients and its steps involve all of melting, mixing and refrigerating ! For real.
Like last week’s recipe, this is really super easy and instantly satisfying. I love it, and wish I still had some in the fridge.
But beware! This is addictive! If you’re anything like me, you’re going to have a delicious slice of this, then walk past and slice off just one more
fat little piece, then sneak into the fridge later for another cheeky chunk…
You get the picture. Enjoy! X
- 200g milk chocolate, chopped (7 oz, 1 cup)
- 1 cup Nutella (280g, 10 oz)
- ½ - 1 tsp salt, to taste
- 1 packet digestive biscuit or graham crackers, roughly crushed (300g)
- 60g hazelnuts, roasted and chopped (2 oz)
- Grease and line a small loaf pan with baking paper.
- Place the chocolate and Nutella in a medium heatproof bowl.
- Place the bowl over a pot of simmering water, and stir occasionally until the chocolate and Nutella are melted and combined.
- Take the bowl off the heat and mix in the salt and biscuits.
- Pour the mixture into the prepared loaf pan and spread out evenly. Top with hazelnuts.
- Refrigerate for half an hour, or until set.
- Allow to soften for 5 minutes at room temperature before slicing. Serves 10.
- Happy baking!
Recipe adapted from these Nutella Ganache Truffles, ganache recipe via Amy Atlas.