Directions
- 1Line the mold and set it aside.
- 2Crush the cookies for the base.
- 3Add a handful of Maltesers to the crushed cookies and grind very well.
- 4Add butter to the crushed cookies and Maltesers mixture and mix well.
- 5Put the cookie mixture into the mold and spread it well with a spoon.
- 6Reserve the mold with the cookie base in the fridge.
- 7Hydrate 2 sheets of gelatin in water and set aside.
- 8In a large bowl, put the cream cheese.
- 9Add 100 grams of sugar to the cream cheese.
- 10In another bowl, put 100 grams of chocolate and 200 grams of Nocilla.
- 11Melt the chocolate and Nocilla slightly.
- 12Add the melted chocolate and Nocilla to the cream cheese and sugar mixture and mix.
- 13In another bowl, put the cream.
- 14Reserve a little bit of cream and heat it in the microwave until hot (not boiling).
- 15Whip the remaining cream until it's firm.
- 16Squeeze the hydrated gelatin sheets well and add them to the hot cream.
- 17Mix the gelatin with the hot cream using a fork.
- 18Add the gelatin and hot cream mixture to the chocolate and cream cheese mixture.
- 19Mix the whipped cream with the chocolate mixture.
- 20Lightly crush more Maltesers, ensuring there are still noticeable pieces.
- 21Add the crushed Maltesers to the cake mixture and mix well.
- 22Pour the entire mixture onto the prepared cake base in the mold.
- 23Refrigerate the cake for at least 6 hours.
Ingredients
- handful Maltesers
- butter
- 2 sheets gelatin sheets
- water
- cream cheese
- 100 grams sugar
- 100 grams chocolate
- 200 grams Nocilla
- cream
- crushed cookies
- crushed Maltesers
Equipment
moldspoonlarge bowlmicrowavefork
Tips
- Use 2 gelatin sheets for a firmer cake.
- Melt the chocolate and Nocilla slightly before adding to the cream cheese mixture.
- Whip the cream until it's firm and doesn't fall off the spoon.
- Do not over-crush the Maltesers to ensure pieces are noticeable in the cake.
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