Brush a round spring
form, diameter 20 cm / 8", with melted
butter or oil and dress bottom and sides with
baking paper. Finely grind the biscuits in a
food processor for 20 seconds. Stir in the fat
and blend well. Pour this in the dish and press
it out so that it covers the bottom. Leave the
dish in the fridge while you make the filling.
Pour 1/2 dl (1/4
cup) water in a small, heat-proof dish. Sprinkle
down the gelatin and put in a larger bowl with
lots of hot water. Stir until it dissolves.
Beat the cream cheese for 3 minutes (use an
electric beater). Beat in the powdered sugar.
Add the gelatin liquid, chocolate, 1/2 dl (1/4
cup) Nutella, orange peel, and liqueur. Beat
for 2 - 3 minutes or until well and evenly blended.
Fold in the "first"
whipped cream with a metal spoon. Spread the
batter out evenly over the dough bottom layer
in the spring form and leave again in the fridge
for at least 6 hours. Soften the remaining Nutella
with a little of the "second" whipped
cream, then stir in the rest and spoon it on
top of the cake. Enjoy!
can be kept for up to 3 days in the fridge if
it's well covered. Not suitable for freezing.
6 to 8