250g packet Choc Ripple biscuits
1⁄2 cup (75g) roasted hazelnuts
100g unsalted butter, melted
Softly whipped cream and Ferrero Rochers, to decorate
125g unsalted butter, chopped
100g dark cooking chocolate, chopped
1⁄2 cup (155g) Nutella
1⁄2 cup caster sugar
3 eggs, lightly beaten
1⁄2 cup plain flour
2 tblsps cocoa powder, plus extra to decorate
1⁄2 tsp baking powder
Grease a 25cm x 3.5cm deep, round, loose-base flan tin (base measures 24cm). Place on an oven tray.
Process biscuits and hazelnuts in a food processor until finely crushed. Add butter. Process until combined. Press over base and side of prepared tin.
To make filling, stir butter, chocolate, Nutella, and sugar in a medium saucepan over a low heat until melted. Transfer to a large bowl. Cool slightly. Stir in eggs. Fold in combined sifted flour, cocoa, and baking powder. Pour over biscuit base. Smooth over top.
Cook in a moderately slow oven (160C) for about 35 to 40 minutes, or until firm. Remove from oven. Stand tart in tin for 1 hour before removing. Cool to room temperature.
Decorate with whipped cream and Ferrero Rochers. Dust with sifted cocoa. Cut into wedges to serve.