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  • 200g crumbled chocolate cake
  • 300g double cream
  • 5 Oreo biscuits
  • 3 table spoon strong black coffee
  • 50g icing sugar
  • Roasted hazel nuts
  • Glass bowl
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    Method

    • step 1

      Crush Oreo biscuits into small chunks
    • step 2

      Lightly whip double cream while adding icing sugar
    • step 3

      Pour coffee to the cream mixture and fold gently with a spatula
    • step 4

      Layer a glass bowl with a half of the chocolate cake crumbles
    • step 5

      Then spread a half of the Oreo biscuits chunks onto the cake crumbles layer
    • step 6

      Layer a half of the coffee cream mixture on biscuits chunks and smooth with a spatula
    • step 7

      Now layer the rest of the chocolate cake crumbles
    • step 8

      Then spread the remaining Oreo biscuit chunks on top
    • step 9

      Spread rest of the cream mixture and smooth with a spatula
    • step 10

      Finally sprinkle some roasted hazelnuts on top
    • step 11

      Refrigerate for 2 hours before serving
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