I spend lots of time these days trying to remember some of the recipes I enjoyed making/eating when I was little,
Why? Some write a journal, I am a bit more of an exhibitionist! Seriously, it  makes me write down LOVELY, special memories I don't want to forget, it makes me SMILE a lot and it helps me remember stuff I can in turn, make with my KIDS. OK, mainly with Tom, but little Millie likes to help too even though she's only 14 months. The other day she spread jam on her toast all on her own - she did a great job and was very proud of herself (even though her hair had to be thoroughly washed after!)

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Anyway, I was browsing food sites I have never had time to look at until now....left a comment on La Tartine Gourmande (that blog appears on all the food blogs I looked at so I thought I ought to have a peek- nice place , next thing I know, Michelle from bleedingexpresso invite me to enter the World Nutella Day contest...an offer I can't refuse.
So here it is...
I have very very found memories of this "cake with no name" that my sisters used to make (actually I think they call it a "gateau ho-ho" ?). The ingredients are dead easy to find... in France, IF you live somewhere else, I am actually not sure how much of a challenge it will be to find Thé Brun but I guess you could try to swap them for plain Digestive biscuits maybe...although not sure it will work the same but it can't not be yummy if you go for Digestive biscuits.
Thé Brun are a rather particular kind of biscuit. I reckon they are the ultimate dunking biscuit  ( a very serious statement on a very serious subject indeed, here in England: dunking). They just have the perfect consistency when dunked: they go all creamy and gorgeous but somehow, they hold so well that you can actually eat them once dunked without the whole biscuit falling in pieces and sinking at the bottom of your cup of tea (or in my case...a glass of orange juice- I know!)

which brings me to my recipe, the base of which is... dunked Thé brun biscuits!

"Cake with no name"
ingredients:
2 packs of Thé brun
1 cup of strong expresso coffee (not instant stuff if possible)
1 jar of Nutella paste t room temperature (it must be soft of you are in for a struggle)
2 tablespoons of Amaretto (optional- not for the kids friendly version)
1 tub of souble cream or whipped cream in a can

Take a cake tin and line it with  a double layer of cling film , making sure you leave a good few inches of cling film overhanging on 2 opposite sides
Make a large cup of strong coffee, leave it to cool down, add the Amaretto to it
Quickly dip a few Thé brun bisuits in coffee and line the bottom of the tin with it
Spread a THIN layer of Nutella on top of the biscuits
Carry on building layers of biscuits and Nutella paste until you get to 1 cm over the top of the tin
Fold back the cling film on top of the cake
Place in the fridge for 24 hours with a weight o some sort on it (a plate with a can of tinned tomatoes for example)
To serve, remove from the fridge, unfold the cling film and gently pull to get the cake out of the tin 
Cut with a sharp knife dipped in hot water in between each slice
Served with a dollop of whipped cream
there you go, no cooking, no hot oven, perfect building work for kiddies to enjoy making and sooooooooo delicious. Bon Apetit!
(If I have some Thé Brun I would have made one tonight to show you a picture...mind you 2 days after pancake day and 1 day before Mardi Gras, might be best I don't).

PS: Fancy entering? you've got until 4th february,  more details here