Nutella Chocolate Biscuit Cake

Since the royal baby has arrived, I thought it would only be fitting to make a chocolate biscuit cake like Prince William had for his groom's cake. I did make this cake last year and it was well received in my house (which translates the cake was gone within the day). To celebrate the new addition, I decided to make a new version of this recipe. I was leaning towards peanut butter for my husband but peanut butter is not European at all. I figured Nutella was the perfect addition. Oh, this cake is so delicious. I really like the Nutella in it. This version of the recipe did not last long either. It really is such an easy recipe but so rich. I used a heart shape mold for this dessert. The digestive biscuits were found in a local Maine supermarket in the International aisle so if we have them then you really should be able to find them. I also found them at a British goods store but they are cheaper at the supermarket. (To me and my sister, they taste similar to a graham cracker.) The best part of this cake is it doesn't require a oven which is best during these summer days.

Nutella Chocolate Biscuit Cake
Cake:
1 (8.8 oz.) package of digestive biscuits (I used McVities) crush
1 1/3 cup mini semi sweet chocolate chips
2/3 cups heavy cream
3 Tbsp unsalted butter
1 cup Nutella

Frosting:
1 cups mini semi sweet chocolate chips
1/3 cups heavy cream
1 Tbsp butter
1 Tbsp agave syrup
1/4 cup Nutella for drizzle

Directions:

1. Spray a spring form pan with nonstick cooking spray. (I used a heart shape mold in the pan.) Set aside.
2. In a medium bowl, place the 1 1/3 cup of chocolate chips. Set aside.
3. In a medium pot, heat the 2/3 cups of heavy cream with the 3 Tbsp butter over medium heat. Stir until the mixture begins to boil.
4. Pour the hot cream carefully over the chocolate chips and stir until smooth.
5. Stir in the 1 cup of Nutella. Mix well.
6. Fold in the crushed digestive biscuits into the melted chocolate.
7. Spoon the mixture into the spring form pan.
8. Gently, press the chocolate mixture into the pan.
9. Refrigerate for at least 3 hours. (I refrigerated overnight.)
10. Remove the pan form the refrigerator and carefully invert the cake onto a serving plate. Set aside.
11. In a small bowl, place the 1 cup of chocolate chips. Set aside.
12. In a medium pot, heat the 1/3 cups of heavy cream with the 1 Tbsp butter over medium heat. Stir until the mixture begins to boil.
13. Remove from heat and stir in the agave syrup.
14. Pour the hot cream carefully over the chocolate chips and stir until smooth.
15. Evenly, pour the melted chocolate over the inverted cake. Gently, coat the top and sides of the cake. 
16. In a small bowl, microwave about 1/4 cup of Nutella for 20 seconds.
17. Drizzle the heated Nutella over the top of the cake. 

Recipe adapted from Betty Crocker.

One year ago.............................I made Raspberry Cream Sandwiches.

Did you already know...............
-Prince William is the 3rd grandson of Queen Elizabeth.
-The royal baby boy is the 3rd great grandson of Queen Elizabeth.
-As a member of the English Royal Family, His Royal Highness Prince of Cambridge will not commonly use a last name but will be known by the countries names in which he rules over.