Ingredients:

  • 1 ½ cups (360ml) heavy cream, cold
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (60g) hazelnut spread (e.g., Nutella), slightly softened
  • 1 (9-ounce) package (255g) chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
  • 4 ounces (115g) semi-sweet chocolate, finely chopped
  • ⅓ cup (80ml) heavy cream
  • Chopped hazelnuts (Optional)

Instructions:

  1. Prepare the Hazelnut Cream: In a large bowl, whip heavy cream until stiff peaks form. In a separate bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla extract and hazelnut spread. Gently fold the whipped cream into the cream cheese mixture until combined.
  2. Layer the Cake: Arrange a layer of chocolate wafers on the bottom of the pan. Spread a layer of hazelnut cream over the wafers. Repeat layers of wafers and cream until all ingredients are used, ending with a cream layer on top.
  3. Make the Ganache: Add the heavy cream to a small saucepan and bring to a gentle simmer. Pour the hot cream over the finely chopped chocolate. Let it sit for one minute to soften the chocolate, then gently stir until smooth and glossy.
  4. Pour the ganache: Pour the Ganache over the top of the cake and evenly distribute
  5. Chill: Cover the pan with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the wafers to soften. This icebox cake needs time to set.
  6. Garnish & Serve: Before serving, garnish with chopped hazelnuts (if desired). Release the cake from the springform pan or scoop into serving bowls from the trifle dish.