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  1. Home
  2. Baking

No Bake Nutella Mocha Biscuit Cake

Talk about an Impressipe! And it's SO much easier than it looks ... - by Rebecca O’Reilly
  • 03 Feb 2020
No Bake Nutella Mocha Biscuit Cake
Prep: 35 Minutes - Cook: 5 Minutes - Easy - Serves 8
Proudly supported by

TIP! To make chocolate curls, spread 150g melted Dark Choc Melts into a 25cm x 38cm rectangle on the back of an oven tray. Stand at room temperature until just set. To make long curls, use an egg slide to push chocolate from the short side closest to you to the top of the tray. To make smaller rosette-style curls, use an ice-cream scoop to pull chocolate towards you

Ingredients

1 litre thickened cream (4 cups)

50g dark chocolate, chopped

2/3 cup Nutella (220g)

2 tablespoons instant coffee granules

250g packet Milk Coffee biscuits

Fresh cherries and dark chocolate curls (See Tip), to decorate

Method

  1. To start chocolate ganache, combine ¼ cup cream with chocolate and ½ cup of the Nutella in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl and cool slightly. Refrigerate for about 30 minutes, or until cool. 

  2. Dissolve coffee in ½ cup boiling water in a heatproof jug. Transfer to a shallow dish. 

  3. To make Nutella cream, beat 2 ½ cups cream and remaining Nutella in a small bowl of an electric mixer until soft peaks form. 

  4. Spread ½ cup Nutella cream into a 11cm x 30cm rectangle down the centre of a large, rectangular serving plate. Have the short side of the plate facing you.

  5. Dip two biscuits into coffee, sandwich together with 1 heaped tablespoon Nutella cream. Stand upright on one long edge in the cream at the top of the plate.

  6. Working with one biscuit at a time, dip into coffee, then spread 1 heaped tablespoon Nutella cream over one side. Press against biscuits on plate. Repeat with another four biscuits, coffee and Nutella cream so there are seven biscuits in the row in total. 

    Step @stepIndex

    Step 6   

  7. Repeat process with remaining biscuits, coffee and Nutella cream to make another three rows down with seven biscuits in each row. Reserve remaining three biscuits for another use.

  8. To finish chocolate ganache, beat remaining 1 ½ cups of cream in the small bowl of an electric mixer until soft peaks form. Fold in chilled chocolate mixture. Spread ganache evenly over top and sides of cake. Refrigerate, covered, overnight. 

  9. Serve topped with cherries and chocolate curls. 

  • Baking
  • nutella recipe
  • no bake slices and cakes
  • desserts for coffee lovers
  • coffee recipes
  • coffee cake recipe
Rebecca O’Reilly
Rebecca O’Reilly is a contributor to New Idea Food.

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