This No-Bake Chocolate Hazelnut Cake is amazing and was prepared by Jeremy Attard, Senior Group winner from the Lamb Brand Kwalita' Malta Kids Competition 2016.

You will need:

FOR THE CAKE:

Lamb Brand Roasted Hazelnuts 100g

Icam Chocolate 115g, a combination of milk and dark chocolate  

Digestive Biscuits 200g

Butter 115g

Nutella 4 tbsp

Heavy Cream 2tbsp

FOR THE CHOCOLATE HAZELNUT GANACHE:

Icam Chocolate 115g, a combination of milk and dark chocolate  

Nutella 4 tbsp

Heavy Cream 1/2 cup

FOR THE POACHED PEAR:

Lamb Brand Castor Sugar 100g

Lamb Brand Cinnamon Sticks 2

Lamb Brand Star Anise 2

Orange Juice 250ml

Water 250ml

Pears 3

Orange Rind 

All you have to do is:

1. In a bowl, roughly crush the digestive biscuits and mix with the chopped hazelnuts.

2. In a separate bowl, combine the butter, chocolate, heavy cream and Nutella. Microwave, stirring every 30 seconds for 2-3 minutes or melt over a double boiler until smooth.

3. Pour the chocolate mixture over the cookie/hazelnut mixture and stir gently to combine. Firmly press the cookie mixture into an 8 inch (20 cm) cake tin lined with foil.

4. Chill for 1-2 hours or until firm.

5. For the glaze, place the chocolate and Nutella spread in a bowl.

6. Bring the heavy cream to a boil in the microwave/in a saucepan and pour over the spread and chocolate.

7. Let the mixture sit for 30 seconds then stir till smooth.

8. Remove the cake from the cake pan and peel off the foil.

9. You can wait till the glaze hardens in order to spread it on top like frosting, or you can pour it over the cake so that it forms a glossy outer coating.

10. Sprinkle the cake with toasted, chopped hazelnuts and digestive biscuits to garnish.

For the Poached Pears:

1. Peel the pears and put them in a pan and add all other ingredients.

2. Cook the pears until are softened and the liquid is reduced.