Torta Oreo e Nutella con Ganache al Cioccolato
- Jul 31
- 3 min read
Story of the Dish
Some desserts are born from tradition, while others become classics because they bring together flavors people simply cannot resist. This Oreo and Nutella Cake with Chocolate Ganache is one of those creations. Although modern in origin, it combines three iconic ingredients into a spectacular celebration cake: the unmistakable crunch of Oreo cookies, Italy's world-famous Nutella, and a silky dark chocolate ganache worthy of a professional pastry shop.
The buttery Oreo crust provides the perfect foundation for a light Nutella mascarpone filling, while the glossy ganache creates an elegant finish that contrasts beautifully with the crunchy cookie topping. Every slice offers layers of creamy chocolate, toasted hazelnuts, and crisp cookies, making it one of the most indulgent desserts for birthdays, holidays, or special occasions.
Despite its luxurious appearance, the cake is surprisingly easy to prepare and can be made a day in advance, allowing all the flavors to develop while the texture becomes perfectly firm.
Ingredients
Serves: 10–12
For the Oreo Base
32 Oreo cookies
8 tbsp (115 g) unsalted butter, melted
Pinch of fine sea salt
For the Nutella Filling
16 oz (450 g) cream cheese, softened
9 oz (250 g) mascarpone cheese
1¼ cups (375 g) Nutella
1¼ cups (300 ml) heavy whipping cream
½ cup (60 g) powdered sugar
1 tsp vanilla extract
Chocolate Ganache
8 oz (225 g) dark chocolate (70%), finely chopped
1 cup (240 ml) heavy cream
1 tbsp unsalted butter
Decoration
Oreo cookies
Mini Oreos
Chopped toasted hazelnuts
Chocolate curls
Nutella drizzle
Preparation
Grease and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
Place the Oreo cookies in a food processor and blend until they become fine crumbs.
Mix with the melted butter and salt until evenly combined.
Press firmly into the base of the pan and refrigerate for 30 minutes.
Meanwhile, prepare the filling.
Beat together the cream cheese, mascarpone, Nutella, powdered sugar, and vanilla until smooth and creamy.
Whip the heavy cream separately to medium peaks.
Fold the whipped cream gently into the Nutella mixture using a spatula until light and airy.
Pour the filling over the chilled Oreo crust and smooth the surface.
Refrigerate for at least 6 hours, preferably overnight.
Prepare the Ganache
Heat the heavy cream until just below a simmer.
Pour it over the chopped dark chocolate.
Let stand for two minutes.
Add the butter and stir gently until perfectly smooth and glossy.
Allow the ganache to cool slightly until it reaches a pourable consistency.
Pour it evenly over the chilled cheesecake, letting it spread naturally to the edges.
Return the cake to the refrigerator for another 30 minutes.
Decorate with whole Oreo cookies, mini Oreos, chopped toasted hazelnuts, chocolate curls, and a light drizzle of Nutella.
Wine Pairing
This rich chocolate dessert pairs beautifully with:
Recioto della Valpolicella
Passito di Pantelleria
Brachetto d'Acqui
Espresso
Cappuccino
Chef Tips
Chill the bowl before whipping the cream for maximum volume.
Allow the ganache to cool slightly before pouring so it creates a perfectly smooth mirror-like finish.
Use high-quality dark chocolate with at least 70% cocoa for a balanced flavor that complements the sweetness of the Nutella.
Refrigerate the cake overnight for the cleanest slices and best texture.
Dip a sharp knife in hot water and wipe it dry before every cut for perfect professional slices.
— Chef Gianluca
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