Line a 24cm round springform tin.
For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
Press into the prepared tin and refridgerate till set.
For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
Beat in the melted chocolate and dissolved gelatine.
Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
Pour mix over chocolate base and chill for 1 to 2 hours or until set.
To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	790.88 Kcal (3311 kJ)
Calories from fat	466.69 Kcal
		% Daily Value*
Total Fat	51.85g	80%
Cholesterol	57.64mg	19%
Sodium	390.81mg	16%
Potassium	454.3mg	10%
Total Carbs	69.98g	23%
Sugars	36.31g	145%
Dietary Fiber	4.25g	17%
Protein	12.39g	25%
Vitamin C	16mg	27%
Iron	8.5mg	47%
Calcium	99.1mg	10%

Amount Per 100 g
Calories	419.6 Kcal (1757 kJ)
Calories from fat	247.6 Kcal
		% Daily Value*
Total Fat	27.51g	80%
Cholesterol	30.58mg	19%
Sodium	207.34mg	16%
Potassium	241.03mg	10%
Total Carbs	37.13g	23%
Sugars	19.26g	145%
Dietary Fiber	2.26g	17%
Protein	6.57g	25%
Vitamin C	8.5mg	27%
Iron	4.5mg	47%
Calcium	52.6mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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