Quick Rocher cake: creamy, easy and mouth-watering!

Name: Quick Rocher cake: creamy, easy and mouth-watering!
Uploaded: 2019-10-04T14:54:12Z
Duration: PT186.927S
Channel: Food Inspiration

published on 4 October, 2019 at 16:54

This is the best cheesecake ever!

INGREDIENTS

180 g (6.3 oz) wafers;

50 g (1.7 oz) hazelnuts;

1/3 cup milk;

2 tsp cocoa powder;

400 g (14 oz) ricotta cheese;

300 g (10 oz) hazelnut paste;

½ full-fat cream;

hazelnut paste, chopped hazelnuts for serving.

METHOD

Use blender or grater and mortar and pastel to turn hazelnuts and wafers into fine crumbs.
Mix hazelnut and wafers crumbs with cocoa powder and milk to form a thick paste.
For the filling add Nutella into ricotta cheese and stir to combine. Beat heavy cream until stiff peaks form and fold it into the ricotta felling.
Spread hazelnut and waffle crust into a round cake pan covered with parchment (22cm/8-inches).
Add ricotta filling on top and smooth in out. Cover the cake with plastic and let sit in fridge for 4 hours.
Before serving remove from the pan and top with hazelnut paste and chopped hazelnuts.

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