Instructions

• 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
• 2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
• 4. In a bowl, add the heavy cream and whip to soft peak, set aside.
• 5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
• 6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
• 7. Add whipped cream (step 4) and mix gently with a spatula.
• 8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.