Cream Cheese Nutella Pie
Process the chocolate cookies into crumbles, add the melted butter, process until a crumbly mixture is formed.Add this mixture to a cake tin with removable bottom and with a spoon, shape the mixture at the bottom of the tin, spreading well. Take to the fridge.Into a mixer, add the cream cheese and the icing sugar, whip until combined, add 470g of Nutella and whip again. Add the cocoa powder and the vanilla essence, whip it all together very well.Transfer this filling to the cake tin and spread well, let it chill in the fridge for at least 6 hours.Into a bowl, add 200g of Nutella and the table cream, mix well into a ganache.Pour the ganache over the pie, spread and refrigerate for 2 hours.Serve.
Ingredientes
- 280g of Chocolate Corn Starch Biscuits
- 100g of Butter
Filling
- 560g of Cream Cheese
- 85g of Icing Sugar
- 470g of Nutella
- 1 Tablespoon of Cocoa Powder
- 1 Teaspoon of Vanilla Essence
Ganache
- 80ml of Very Hot Table Cream
- 200g of Nutella
Modo de Fazer
Process the chocolate cookies into crumbles, add the melted butter, process until a crumbly mixture is formed.
Add this mixture to a cake tin with removable bottom and with a spoon, shape the mixture at the bottom of the tin, spreading well. Take to the fridge.
Into a mixer, add the cream cheese and the icing sugar, whip until combined, add 470g of Nutella and whip again. Add the cocoa powder and the vanilla essence, whip it all together very well.
Transfer this filling to the cake tin and spread well, let it chill in the fridge for at least 6 hours.
Into a bowl, add 200g of Nutella and the table cream, mix well into a ganache.
Pour the ganache over the pie, spread and refrigerate for 2 hours.
Serve.
