Ingredients with Measurements:
- 2 packages of chocolate cookies (400g)
- 1 cup of Nutella (240g)
- 1 cup of cream cheese (240g)
- 1 cup of heavy cream (240ml)
- 1/2 cup of powdered sugar (60g)
- 1/4 cup of milk (60ml)
- 1 teaspoon of vanilla extract (5ml)
- 1/2 cup of chopped hazelnuts (60g)
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the chocolate cookies until they become fine crumbs.
2. In a bowl, mix the Nutella and cream cheese until smooth.
3. In another bowl, whip the heavy cream, powdered sugar, milk, and vanilla extract until stiff peaks form.
4. Fold the whipped cream into the Nutella mixture until well combined.
5. Line the bottom of the springform pan with a layer of chocolate cookie crumbs.
6. Spread a layer of the Nutella mixture over the cookie crumbs.
7. Repeat the layers of cookie crumbs and Nutella mixture until you reach the top of the pan.
8. Sprinkle the chopped hazelnuts over the top layer of Nutella mixture.
9. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
10. To serve, remove the sides of the springform pan and slice the Nutella Chocotorta into wedges.
Time:
Preparation time: 30 minutes
Cooking time: None (refrigeration time: 4 hours or overnight)
Temperature:
Refrigerate for at least 4 hours or overnight.
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 14g
Cholesterol: 60mg
Sodium: 250mg
Total carbohydrates: 42g
Dietary fiber: 3g
Sugars: 29g
Protein: 6g
Substitutions for ingredients:
- You can use any type of chocolate cookies instead of the ones specified in the recipe.
- You can use any type of nuts instead of hazelnuts.
Variations:
- You can add a layer of sliced bananas or strawberries between the layers of cookie crumbs and Nutella mixture.
- You can drizzle melted chocolate over the top of the Nutella Chocotorta before adding the chopped hazelnuts.
Tips and tricks:
- Make sure to whip the heavy cream until stiff peaks form to ensure a light and fluffy texture for the Nutella mixture.
- Use a spatula to spread the Nutella mixture evenly over the cookie crumbs.
- Use a sharp knife to slice the Nutella Chocotorta for clean cuts.
Storage instructions:
- Store the Nutella Chocotorta in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe does not require reheating.
Presentation ideas:
- Serve the Nutella Chocotorta on a cake stand or platter.
- Dust the top of the Nutella Chocotorta with powdered sugar before serving.
Garnishes:
- Chopped hazelnuts
- Fresh berries
- Whipped cream
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the Nutella mixture is too thick, add a little more milk to thin it out.
- If the Nutella Chocotorta is too soft, refrigerate it for a longer period of time.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the Nutella Chocotorta in the refrigerator to prevent spoilage.
Food history:
- Chocotorta is a popular Argentine dessert made with chocolate cookies and dulce de leche.
- The Nutella Chocotorta is a variation of the traditional recipe that uses Nutella instead of dulce de leche.
Flavor profiles:
- Rich
- Chocolatey
- Nutty
- Creamy
Serving suggestions:
- Serve the Nutella Chocotorta as a dessert after a meal or as a sweet treat for a special occasion.
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Taste: Rich, Decadent, Chocolatey, Sweet, Nutty