Whether it’s for a birthday (which was the inspiration behind this recipe) or Mother’s Day, if you’re after a deliciously indulgent mid-afternoon or post-meal treat, this is the cake for you. I have Jessica Creed of What Jessica Baked Next to thank for this chocolate hazelnut number, based on everyone’s favourite – the Ferrero Rocher. It’s easy to make and doesn’t even need to be baked – just remember to leave plenty of time for the mixture to set.

You will need

For the biscuit base

300g digestive biscuits

140g unsalted butter, melted

For the filling

300ml double cream

1 tsp vanilla extract

500g full-fat cream cheese

85g icing sugar

5 Ferrero Rocher chocolates, cut into small pieces

To decorate

4-5 (heaped) tbsp Nutella

25g chopped hazelnuts

Ferrero Rocher chocolates

1. First make the cheesecake base: Blitz the biscuits in a food processor until crumb-like. Add to the melted butter and combine. Tip into a 23cm springform tin and press down well, with the back of a spoon. Refrigerate while you make the filling.
2. To make the filling: Beat together the cream cheese and icing sugar. In a separate bowl, whisk the cream and vanilla until soft peaks have formed. Fold this into the cream cheese mix. Finally, fold through the chopped chocolates. Spoon this over the biscuit base, levelling with a palette knife, then cover and chill for at least six hours (ideally overnight).
3. Once set, warm through the Nutella in a small saucepan for a few minutes until it just turns runny. Allow it to cool very slightly then drizzle it over the top of your cake. Decorate with the remaining chocolates, some chopped hazelnuts and edible gold glitter, if you’re feeling particularly fancy.