Because it is easy to make, it doesn’t mean it is harmless. When people ask me “is it too fattening?” I simple answer “it doesn’t have any added sugar”. And it really doesn’t. What does it need sugar for?
But I have another question: Who HASN’T woken up in the night to eat nutella from a jar? The winner gets a jar of pickled cucumbers.
- 350 gr digestive biscuits
- 200 gr butter
- 200 ml double cream
- 200 gr cheese cream
- 100 gr chocolate with 70% solids, melted (see note on how to melt it)
- 400 gr nutella or other chocolate spread
- Cocoa powder
Crumble the biscuits in a blender, put them in a bowl, add butter, whisk using a mixer until everything comes together.
Line a tart mould with the biscuit-butter mixture and pat until it is uniformly spread. Refrigerate for 45 minutes.
Put cheese, double cream, nutella, melted chocolate and 2-3 tablespoons of cocoa powder, in a mixer bowl and whisk everything (best with an electric whisk) until smooth. Taste the mixture to see if you want it bitterer. I usually do. The more cocoa powder you add, the bitterer it becomes.
Spread it out on the tart shell and put it in the freezer for 30 minutes or until the filling looks solid. You can simply refrigerate it but it’ll take longer. But if you are going to forget it in the fridge, then do refrigerate it!
Before you serve, sprinkle with some cocoa powder.
Note: How to melt the chocolate
Place pieces of chocolate in a bowl (not a plastic one). Place the bowl in a pan. Fill pan with water and place on low heat. Allow chocolate to melt and don’t cover. When most of the chocolate has melted, stir until smooth.You can do it in the microwave oven: Place pieces of chocolate in a microwave safe bowl and microwave at medium power (50 percent) for 1 1/2 to 4 minutes, until the chocolate turns shiny. Remove the container from the microwave and stir the chocolate until completely melted.