John Myers
Ingredients for 1 servings:
- 200 g butter biscuits
- 100 g butter, melted
- 2 tbsp Nutella
- 300 ml cream
- 300 g confectionery (chocolate bonbons), crushed
- 250 g mascarpone
- 70 g brown sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
For the base, crumble the butter biscuits and mix with the melted butter and Nutella (best done with a fork). Add a little more Nutella, if desired. Once well blended, press the mixture into a 24cm springform pan to form a firm base. Then place the base in the freezer for at least 1 hour. For the cream, whip the cream until stiff peaks and mix with the crushed chocolate candies (30 pieces), the mascarpone, and the brown sugar. Spread the cream over the base and return to the freezer for at least 1 hour. For decoration, halve the remaining chocolate candies and arrange them around the edge of the cake. Continue freezing. Remove the cake from the freezer about 2 hours before serving.
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