Nutella & Walnut Biscuit Cake with Dark Chocolate Whipped Cream

Grease a cake pan or a loaf pan with a little butter or line with parchment paper.

Press the biscuit and Nutella mixture into the pan, pressing firmly to pack it down.

Refrigerate for at least 3-4 hours, or overnight, to set.

Make the Dark Chocolate Whipped Cream:

In a small saucepan, heat the cream until it’s warm, but not boiling.

Pour the warm cream over the chopped dark chocolate and let it sit for a few minutes.

Stir the mixture until the chocolate has fully melted and the cream is smooth.

Allow it to cool to room temperature, then whip the mixture with an electric mixer until soft peaks form.

Serve:

Once the biscuit cake is set, remove it from the pan and transfer it to a serving plate.

Spread the dark chocolate whipped cream generously over the top of the cake.

Garnish with extra chopped walnuts if desired.

Serving and Storage Tips: