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Nutella cheesecake with Ferrero Rochers! Who can say no??

Ingredients for cheesecake

  1. 300g Nutella
  2. 2x 280g Full-Fat Philadelphia Cream Cheese
  3. 100g Icing Sugar
  4. 300ml Double Cream
  5. 1tsp Vanilla Bean Extract
  6. 12 Ferrero Rocher, diced

 

Items for decoration

  1. 7 Ferrero Rocher
  2. 50g Finely diced Hazelnuts
  3. 100g melted Dark Chocolate
  4. 150ml Double cream

 

To create the chocolate cake

  1. 200g soften butter
  2. 200g caster sugar
  3. 4 eggs
  4. 1 tsp baking powder
  5. 200g self rating flour
  6. 2 tbsp milk

 

Nutella Buttercream

  1. 400g Nutella or other chocolate hazelnut spread
  2. 300g unsalted softened butter
  3. 600g filtered icing sugar
  4. 2 tsp vanilla extract
  5. 3-4 tbsp milk

 

Instructions

Whisk the Cream Cheese, Vanilla, Icing Sugar and Nutella with a whisk attached mixer until smooth. After that, pour in the double cream and beat on a moderate level till it attains thickness and holds itself. It will be done when it would not thicken anymore.

Fold through the diced Ferrero Rocher and spread this blend equally in a tin. Keep it in the refrigerator overnight or 5-6 hours minimum.

Get the oven heated to 190C. Evenly butter two 20cm sandwich tins and line with baking paper which is of non stick type. Take all the ingredients for the cake in a bowl and whisk it until it turns to a soft, smooth batter.

Divide the mixture between the tins, Now pour the mixture in the two tins evenly and smooth out the surface. Bake this for about 20 mins till it attains a golden hue and the cake becomes soft. Take it out and let it cool.

Take a mixer with paddle attachment and pour softened butter and let it blend by keeping it on a low speed so that it softens a little.

Next, add the icing sugar and beginning on a low speed blend it until the butter and sugar are completely mixed. Increase the speed to medium and whisk until creamy and fluffy. Ensure that the mixture is evenly mixed.

Add nutella cream to the mixture and continue whisking till it is combined perfectly.

Use a cake leveler so that the cakes have a smooth top and bottom. Keep one of the cooled cake on a cake board . With a pallet knife, spread a coating of Nutella buttercream over the cake. After that, take out the cheese cake from the tin carefully and place it on the top of the cake layer. Now add second cake layer on top of the cheesecake and press down softly. Cover the whole cake in a thin layer of the Nutella buttercream with a spatular knife . Then crumb coat the cake and keep it in the fridge to set.

You can put the remaining buttercream on the cake after the first crumb coat has set (except six tablespoons which should be put to the side). Beautiful texture and patterns can be created by using one of the patterned cake scrapers.

Heat the double cream in the microwave for one minute. Add the diced chocolate and blend until a smooth chocolate ganache is created. Pour the chocolate ganache on surface of the cake and let it trickle down the sides. Make pipe swirls with the Nutella buttercream kept aside.

You can make it look more inviting by spraying edible gold paint on the chocolate Ferrero Rochers. After they dry out, just put them on top of chocolate Nutella swirl.

Kool Cakes is your ultimate haven for absolutely delicious, innovate and soft cakes. You can just make a call at 02082043949 or order online through www.koolcakes.co.uk .

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