Ingredients

1 packet of chocolate cookies (no icing or chips, eg chocolate ripple biscuits)

90g melted butter

250g cream cheese (at room temperature)

1/3 cup icing sugar

600ml cream

1/3 cup kahlua or other coffee liqueur

1 Tbs gelatine

1/4 cup water

150g melted dark chocolate

2 Tbs Nutella

Preparation

  1. Crush cookies in a blender or food processor
  2. Combine the crumbs and melted butter in a bowl and mix well. Press over the base of a 22cm springform tin. Refrigerate while making the filling
  3. Beat cream cheese in a large bowl until smooth
  4. Beat in sifted icing sugar until combined
  5. Add cream and liqueur until just combined (tip: add a little bit at a time to slowly thin out the cream cheese and prevent lumps)
  6. Sprinkle gelatine over water in a cup. Dissolve by sitting the cup in a pan of simmering water (altenatively, put it in the microwave for ~10 seconds on the lowest power) and then cool slightly. Ad the gelatine to the mixture and beat until combined
  7. Divide the mixture into two bowls and place one bowl in the fridge until the mixture just begins to set
  8. Add the melted chocolate and Nutella to the other bown and mix)
  9. Drop spoonfulls of both mixtures over the base and swirl the mixture with a knife
  10. Refrigerate for several hours

Optional: decorate with whipped cream and cocoa

Note: for optimal serving, take the cake out of the fridge ~20 mins before serving