• 50 g hazelnuts
• 100 g Marie biscuits
• 50 g butter, melted
• 500 g cream cheese, softened
• ½ cup caster sugar
• 3 teaspoons gelatine
• 2 tablespoons water
• 300 ml cream, lightly whipped
• 2 tablespoons milk
5ml hazelnut oil
• 100 g (4 rows) Cadbury Dark Cooking
Chocolate, finely chopped
Roast the hazelnuts on a baking tray in a
hot oven for 5-10 minutes. Cool slightly,
then place the nuts in an oven bag and rub
the husks off.
Finely grind the nuts in a food processor.
Add the biscuits and process to fine crumbs.
Add the melted butter and mix thoroughly.
Press the mixture over the base of a 22 cm
spring form pan. Chill.
Beat the cream cheese, caster sugar and hazelnut oil until
smooth. Soften the
gelatine in the water, and then dissolve
over hot water or in the microwave. Add the
gelatine to the cheese mixture. Fold through
In a saucepan bring the milk to the boil.
Remove from the heat, add the chocolate and
stir to melt. Pour the cheese mixture into
the prepared pan. Drag a knife or teaspoon
through the mixture, filling with the
chocolate sauce as you go. Gently swirl with
a skewer to give a marbled effect. Chill to
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