It was the first time i got nutella from the store in 5 (or maybe 10) years so i wanted to try to mix it with cheese for this basic cake. It came out very yummi and not too sweet, even with a tao design version posted here.
As you can see i amalgamated with a wisker nutella and 2 white cheese (philadelphia and creamy fresh), plus 1 TSP of castor sugar. This formed cream went to top a refrigerated crusty layer of 100 g. butter and 150 g. polverized McVities cookies. Then its time to bake the whole choco beauty for about 30 min at 150 degrees in a medium size plumcake stamp or any other shape. After baking the cake stays overnight in the fridge and the day after its ready for breakfast; it should be kept at room temperature for a little while before eating. And extra nutella can be even coated all over the top! But we were very happy just with our result: