CHOCOLATE HAZELNUT BISCUIT CAKE
- 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 by Butter Baking at https://www.butterbaking.com/2015/01/22/chocolate-hazelnut-biscuit-cake/
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