Un dessert ultra gourmand qui mélange le goût réconfortant du Nesquik, le fondant du Nutella et une base de petits-beurre légèrement croustillante. La crème devient bien onctueuse, les couches se mélangent en dégradé, et le résultat est aussi joli à regarder qu’à manger. C’est le genre de gâteau simple mais efficace qui plaît direct : une texture crémeuse, une vraie douceur chocolatée et ce petit côté régressif qui rappelle les goûters d’enfance. Franchement, pour un anniversaire ou juste pour faire plaisir, c’est le dessert parfait à partager… et souvent il ne reste pas grand-chose à la fin. 🍫✨ #pourtoi #CuisineFrançaise #recettefrancaise #france #francaise🇨🇵

Do you know if you put some fresh cream in an ice-quake, then you beat everything until you get a smooth and homogeneous texture? In parallel, you take small pieces, you mix them until you get a thin layer, then you pour everything into a bowl with a little orange juice and you mix until you get a slightly compact base. Then you set this preparation to the bottom of a bowl to form the base of your cake. Next, in a bowl, you put sugar, a little flour and milk, then you mix until you get the preparation right away. Once the texture is well creamy, you put it in a bowl. In the first, you add the cream to the bowl. In the second, you put two tablespoons of Nutella, then you mix the two separate preparations. After that, you pour a little bit of the finished preparation in your bowl, then a little salt in the Nutella, and you repeat the operation until you get a nice graded color. Then, with a bowl, you just trace a few movements to the surface to form a motif, just to give an even more beautiful effect. And there, you get a cheesecake with an ice-quake, ultra creamy, gourmet with a slightly crusty base, frankly, it's the kind of cake that can become the favorite of the children of the first bowl.