CHOCOLATE HAZELNUT BISCUIT CAKE
 
 
Ingredients
  • 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)
Method
  1. Grease and line a small loaf pan with baking paper.
  2. Place the chocolate and Nutella in a medium heatproof bowl.
  3. Place the bowl over a pot of simmering water, and stir occasionally until the chocolate and Nutella are melted and combined.
  4. Take the bowl off the heat and mix in the salt and biscuits.
  5. Pour the mixture into the prepared loaf pan and spread out evenly. Top with hazelnuts.
  6. Refrigerate for half an hour, or until set.
  7. Allow to soften for 5 minutes at room temperature before slicing. Serves 10.
  8. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/01/22/chocolate-hazelnut-biscuit-cake/