You see, last Friday I had a hot date with three of the town’s most eligble bachelors. Meet; Mr Nutella, Mr F Rocher and Mr Oreo.
The idea came about in the midst of what is surely one of the oldest dilemmas known to man – satisfy those intense chocolate cravings by trudging through the rain and wind to the nearest corner shop or stay inside, warm and dry, but sans chocolate. Having decided on the latter, we began torturing ourselves: “Imagine a Nutella cheesecake. What could be better than a Nutella cheesecake?” (said I, eyes glazing over) “Nutella cheesecake with an Oreo base!” (said he, positively drooling).
It transpired that the internet was already several steps ahead of us (Ferrero Rocher size steps to be exact!) and with the excuse of a chocolate loving guest visiting us in London this week, we quickly placed a Tesco order and got down to work (me) and bowl-licking (him).
2 packets of Oreos
80 grams of unsalted butter (melted)
400 grams of Philadelphia cream cheese (full fat)
300 ml double cream
300 grams Nutella
2 tbsp cold water
2 tsp gelatine
12 Ferrero Rocher
1. Grease cake tin with unsalted butter. Remove the Oreo fillings and
eat discard. Finely crumble the Oreo biscuits. Stir in the melted butter and spoon into your cake tin. Press down firmly and pop into the fridge.
2. Add the gelatine to the cold water and place into a water bath over simmering water. When the gelatine has dissolved, remove from heat and set aside.
3. Mix the Philadelphia cheese with the Nutella until smooth. Check that your gelatine is still liquid (if not, just heat it back up quickly) and add it to the Nutella mixture.
4. In a separate bowl, whisk your double cream until it forms soft peaks. Add this to the Nutella mixture and mix well. Fill this into your cake tin and smooth our the mixture.
5. Chill in the fridge for 4-5 hours, ideally overnight. Once set, evenly cut your cake and pop your Ferrero Rochers on top.