Ingredients
Brownie 5-6 or 2 cups
Nutella Hazelnut spread 1/2cup
Cream cheese ( phylidalphia )200gms
Caster sugar 1/2cup
Leamon juices 1tbsp
Coffee 1tbsp + 1tbsp water mix aside.
Whipped Cream 200gms
Fresh cream or milkpack cream
Gelatin 2tesp dissove into warm water 1/4
Method
Base :: 2cups of brownies broken into crumbs 1/2 cup Nutella.
In a bowl add the brownies crumbs and Nutella and mix well.
Press into a lightly greased 8" spring form pan. Set aside
Filling:::
200gms Cream cheese room temperature
1/2cup caster sugar, 1tbsp leamon juice.
2tesp gelatin mixed with 1/4 cup of water,
1tbsp instant coffee mixed with 1tbsp water.
3 - 4tbsp Nutella - heaped
In a large bowl add cream cheese and sugar and beat till light and fluffy.
Add leamon juice and mix well.
Then using a spatula fold in fresh cream and mix till it combined.
In a separate bowl add 1/2 the cream cheese mix.
In 1bowl add the chesse cake mix and pour over the brownies base.
Place in freezer to set a little.
Then add Nutella in the other half of the mixture and beat till well combined.
Once the coffee layer has formed up a little, pour over the Nutella cheese cake mixture and place in fridge.
Let it set for minimum 4 - -5 hours preferable overnight.
Before serving, pipe Whipped Cream decoratively on Cake.
Apply spray over it.
Golden spray Wilton
Serve Chilled ENJOYED
