Mascarpone and Nutella Cake with Biscuit Base

Mascarpone and Nutella Cake with Biscuit Base
Ingredients (for a 20 cm mold):
150 g of dry biscuits
60 g of melted butter
250 g of mascarpone
400 ml of sweetened whipping cream (vegetable or classic)
2 generous tablespoons of Nutella
Dark chocolate flakes for decoration

Preparation

Prepare the biscuit base:
Start by placing the dry biscuits in a mixer and blending them until you obtain a sandy consistency, similar to fine sand. Melt the butter and mix it with the crushed biscuits, until you obtain a smooth mixture.
Pour the mixture into a 20 cm mold and press it well with the back of a spoon to create a solid and compact base.
Place the base in the refrigerator for at least 30 minutes to firm up, while you prepare the filling.

Prepare the mascarpone and Nutella cream:
Start by whipping the sweetened cream until it reaches a firm but not too stiff consistency.
In a separate bowl, mix the mascarpone with the Nutella, working the mixture until you obtain a smooth, homogeneous and well-mixed cream.
Gently fold the whipped cream into the mascarpone and Nutella cream, mixing with a spatula from the bottom up to avoid deflating the mixture.

Assemble the cake:
Pour the cream over the biscuit base that you have put to cool in the refrigerator, trying to level it well with a spatula to obtain a uniform and smooth surface.
Decorate with dark chocolate flakes to add a crunchy and delicious note to the cake.

Cool the cake:
Let the cake rest in the refrigerator for at least 1-2 hours, so that the cream hardens well and takes on consistency.

Serve and enjoy:
Once well cooled, gently remove the cake from the mold and cut it into generous slices. Serve it as a delicious dessert for any special occasion!

Tips and Variations
More crunchiness: For an even more delicious touch, add chopped hazelnuts to the cream or as a decoration on the surface.
Substitutions: If you don’t like Nutella, you can use a dark chocolate or pistachio cream for an original variation.
Alternative base: You can replace the dry biscuits with cocoa or digestive biscuits for a richer and more delicious base.
Extra decoration: In addition to the chocolate chips, you can add chopped hazelnuts or a dusting of bitter cocoa to give an extra touch of taste and beauty.