Caterer Middle East

How it’s done


1. Line a 20cm springform pan with foil and grease with a light coating of butter. Set aside.

2. Toast the hazelnuts on a greased baking tray for 10 to 15 minutes in a 180C oven.

3. In a bowl, roughly crush the digestive biscuits and mix with the chopped hazelnuts. If they still have the skins on, rub the hazelnuts with a paper towel to remove and then roughly chop.

4. In a separate bowl, combine the butter, chocolate, cream and Nutella. Melt over a double boiler (making sure the water in the pot is not touching the top bowl), stirring occasional­ly until smooth.

5. Once melted, pour over the hazelnut mixture and use a rubber spatula to gently ombine. Firmly press the mixture into the cake tin.

6. Chill for 1-2 hours in the fridge or until it's rm .


1. For the glaze, place the chopped chocolate and Nutella in a bowl.

2. Bring the heavy cream to a boil in a microwave or a saucepan and pour into the melted chocolate and hazelnut spread.

3. Let the mixture sit for 30 seconds then stir until smooth. If there are still some un-melted chocolate pieces, place the bowl in the microwave and stir every 15 seconds until the mixture has been melted fully.

4. Remove the cake from the cake pan and peel off the foil, place on a serving plate or cake board (make sure there is some room around the edge of the plate as the glaze will pour over the edge).

5. Pour the glaze immediatel­y over the biscuit cake so it forms a glossy outer coating.

6. Sprinkle the cake with toasted, chopped hazelnuts around the edge to garnish.

7. Leave to cool as this cake is best eaten cold.

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