INGREDIENTS
8 1/2 ounces of crushed corn flakes 2 1/2 ounces unsalted butter, melted 4 tablespoons cocoa powder 7 ounces hazelnut 1.1 pound cream cheese 1 1/2 cup + 4 tablespoons cream (25 percent fat content) 3 ounces sugar 1/2 teaspoon vanilla extract 170 grams dark chocolate 8 Ferrero Rocher chocolates
INSTRUCTIONS
Crush the cornflakes with melted butter and cocoa powder. Cover the bottom of a springform pan with the crushed corn flakes and refrigerate for 20 minutes. Toast the hazelnuts in the oven. Blend the still warm hazelnuts to form a paste. Add the cream cheese, half of the cream, vanilla extract and sugar and beat until all ingredients are incorporated. Pour it into the pan and spread with a spatula. Refrigerate until firm. Melt the chocolate with the rest of the cream. Cover the cheesecake with chocolate. Decorate with Ferrero Rocher chocolates let it cool for 30 minutes. Serve
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