NUTELA CAKE WITHOUT BAKING READY IN JUST 20 MINUTES

Ingredients

Bark

250g ground biscuits (preferably plasma;))

40g butter

100ml of peach, apricot or multivitamin juice

30 g of chocolate powder

Files

250 g cream cheese

50 g of sugar

0.5 l sweet sour cream

Ganache

150 g chocolate noisette

150 ml of sweet sour cream

150 g nutella

Preparation

Bark

1.Mix the biscuits, chocolate powder and melted butter over low heat, if necessary add a little juice * so that you get a mixture that does not crumble. Press into a mold with a diameter of 26 cm and put in the refrigerator while we prepare the fillings.

Files

1.Heat the nutella by placing it in a bowl of warm water. Whip the cream cheese and sugar with a mixer, then divide this mixture into two equal parts in two bowls. Whisk the sweet sour cream well. Add half of the whipped cream to one bowl with the cream cheese, and mix the other half with the melted nutella and add to the other bowl with the cream cheese. Coat the crust first with white and then with chocolate filling. Refrigerate.

Ganache

Melt the chocolate and sweet sour cream on a steamer, and cool. Stir occasionally while it cools down so as not to create that unfortunate shrimp like with pudding: D When your finger is comfortable when you touch the ganache, it will be a cake, so it's time to pour;) And that's it! In some 3-4 hours, the cake is ready to enjoy: D

Pleasant! :)

2.As for the sweet sour cream, if you use vegetable, then it is enough to just whisk it well and it will be as firm as in the picture. If you use milk sweet sour cream, I add 1 cream fix for prevention, because it can sometimes cause a problem.

Of course, you can replace Noisette with some other milk chocolate, but it fits perfectly because it is made of hazelnuts as well as nutella ...