How to make it
For the Crust
Line a 4” spring form pan with parchment paper the bottom, lightly greased on the sides.
In a food processor, crumble Oreos to a dust. Add in melted butter, process until larger clumps form.
Scoop into pan, and press down using the bottom of a measuring cup. Be sure to push some of the crumble up the edges.
Set in freezer.
For the Fudge
In a microwave safe bowl, heat heavy cream and chocolate on 30 second intervals until 67% melted.
Stir with fork until mixture completely melts and becomes homogenous.
Add in corn syrup and vanilla. Note, we use corn syrup here because the cake can be kept in freezer until ready to serve, or fridge. It helps ensure the fudge doesn’t become a rock. You can easily replace this layer with a traditional chocolate ganache.
Pour 1/2 of mixture into bottom of crust, and return to freezer.
Reserve other half for topping.
For the Filling (The Dream Layer!)
Beat together cream cheese and Nutella on high in a stand mixer with a paddle attachment (or by hand)
Sift in powdered sugar.
Once combined, move to a separate bowl.
In a stand mixer with a whisk attachment (or with egg beaters), beat the heavy cream on high until it begins to thicken and soft peaks form.
Add in remaining powdered sugar and vanilla and beat until you have a nice light fluffy whipped cream,
Slowly incorporate whipped cream into Nutella mixture, folding in gently with a spatula, as to not deflate the whipped cream.
Once homogenous, pour on top of fudge layer.
Return to freezer for 3 hours.
For the Frosting
In a sauce pan, combined egg white and sugar into a slurry over medium heat. stir for 3-4 minutes until it thickens and is warm to the touch.
Pour into bowl of stand mixer fitted with whisk attachment (or a bowl you can use egg beaters in).
Beat on high until it becomes glossy white and soft peaks form,
Slowly add in the butter - I cube mine into 8 Tbsps and add one at a time.
Add in Nutella and beat well.
Sift in powdered sugar and cocoa.
Beat until combined.
To Assemble
Once cake is set, pour remaining fudge (warm up if necessary) over top of the cake. Use an offset spatula to spread edge to edge if needed.
Remove ring on spring form pan.
Place cake on plate you wish to serve it on.
Pipe frosting around the edges.
Place a Ferrero on every other dollop of frosting.
Sprinkle lightly with hazelnut dust.
Keep cake in fridge and remove ~15 minutes before serving, or in freezer and remove approximately 30 minutes prior.
What you'll need
For The Crust
7 Oreos, crushed with cream
1 1/2 Tbsp butter, melted
For the Fudge
1/3 Cup dark chocolate, chopped (or use semi sweet chocolate chips)
2 1/2 Tbsps heavy cream
1 Tbsp light corn syrup
1 tsp vanilla
For the Filling
1/3 Cup cream cheese
1/3 Cup Nutella
2 Tbsps icing sugar
1/3 Cup whipping cream
1 Tbsp icing sugar
1 tsp vanilla
For the Frosting
Note, this makes more than double the frosting needed to decorate
1 egg white
1/3 Cup white sugar
1/2 Cup butter, room temperature
1/4 Cup Nutella
3/4 Cup powdered sugar
1 Tbsp cocoa powder
To Decorate
6 Ferrero Roches
Fine Chopped Hazlenuts
