INGREDIENTS
200 g sponge cake 100 g melted butter
5 eggs
700 g cream cheese
100 g (1/2 cup) sugar
150 g melted chocolate
2 tablespoons (soup spoon) vegetable oil
40 g (1/3 cup) hazelnut kernels.
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METHOD
In a bowl, mix the crushed biscuits with the melted butter, pour into the tin and press down.
In another bowl, mix the cream cheese with the eggs and sugar.
Pour over the pressed biscuits. Bake in the oven at 320°F (160°C) for 45 minutes.
Cut into squares and dip in the mixture of melted chocolate and hazelnut grains.
Freeze for 15 minutes.