Kinder Bueno Torta BEZ PEČENJA - Brzo i Lako!

Ingredients

• 500 g Digestive Biscuits (plain, broken into coarse pieces)
• 150 ml Whole Milk (for soaking biscuits)
• 300 g Dark Chocolate (70% cocoa, divided (100 g for base, 100 g for filling, 200 g for topping))
• 100 g White Chocolate (good quality, for filling)
• 20 g Unsalted Butter (cut into cubes)
• 500 ml Heavy Cream (chilled)
• 100 g Granulated Sugar (fine)
• 500 g Mascarpone Cheese (room temperature)
• 100 g Roasted Hazelnuts (roughly chopped)
• 100 ml Whole Milk (for topping) (for melting topping chocolate)

Instructions

1. Prepare Biscuit Crust

   Break the biscuits into coarse pieces, place them in a bowl and quickly dip them in the 150 ml of milk until just moist. Press the soaked biscuit mixture evenly into the bottom of the 24 cm springform pan, forming a compact crust.

   Time: PT5M

2. Chocolate Base Layer

   In a saucepan over low heat, melt 100 g dark chocolate with 20 g butter, stirring until smooth. Spread the melted chocolate over the biscuit crust, creating an even thin layer.

   Time: PT5M

   Temperature: low heat

3. Make Mascarpone Cream

   In a mixing bowl, combine the heavy cream, granulated sugar, and mascarpone cheese. Using a hand mixer, beat on medium speed until the mixture is light, fluffy, and fully incorporated.

   Time: PT5M

4. Divide and Color the Cream

   Divide the mascarpone cream into two equal portions. Melt 100 g white chocolate in a separate saucepan and stir into one portion. Melt the remaining 100 g dark chocolate and stir into the other portion. Mix each until fully combined.

   Time: PT5M

   Temperature: low heat

5. Layer the Cheesecake

   Pour half of the dark‑chocolate mascarpone mixture over the chocolate‑coated biscuit base and smooth. Add a single row of whole biscuits on top. Then pour half of the white‑chocolate mascarpone mixture, smooth, add another row of biscuits, and finally top with the remaining dark‑chocolate mixture. Smooth the surface with a spatula.

   Time: PT10M

6. Chill

   Cover the pan with plastic wrap and refrigerate for at least 1 hour, or until the cheesecake is firm.

   Time: PT0M

   Temperature: refrigerator

7. Chocolate Hazelnut Topping

   Melt 200 g dark chocolate with 100 ml milk in a saucepan over low heat, stirring until glossy. Drizzle the melted chocolate over the chilled cheesecake, then sprinkle the chopped roasted hazelnuts on top. Return to the fridge and let set overnight for best flavor.

   Time: PT5M

   Temperature: low heat

Nutrition Facts

Calories

460

Protein

7 g

Carbohydrates

38 g

Fat

30 g

Fiber

2 g