3 tbsp (24g) flour 🌾
2 cups (616g) Nutella 🍫
1/2 tbsp vanilla extract 🌟
4 large eggs, room temperature 🥚
For the Nutella Ganache:
1 cup (309g) Nutella 🍫
1/4 cup (43g) semi-sweet chocolate chips 🍫
1/2 cup plus 1 tbsp (135ml) heavy whipping cream 🥛
For the Chocolate Whipped Cream:
1 cup (240ml) heavy whipping cream, cold 🥛
1/4 cup (29g) natural unsweetened cocoa powder 🍫
3/4 cup (86g) powdered sugar 🍬
1/2 tsp vanilla extract 🌟
Optional Garnishes:
Ferrero Rocher candies 🍫
Extra Nutella ganache for serving
Instructions:
For the Oreo Crust:
1️⃣ Prepare Pan: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2️⃣ Mix Crust: Combine Oreo cookie crumbs and melted butter in a bowl. Press the mixture into the bottom and up the sides of the springform pan.
3️⃣ Bake Crust: Bake for 8-10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from the water bath from seeping in.
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