Chocolate Hazelnut Icebox Cake

Chocolate Hazelnut Icebox Cake

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Preparation time:30 Mins

Cooking time:0

Servings:8 servings

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:

• 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.
• 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.
• 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.
• Pour the ganache: Pour the Ganache over the top of the cake and evenly distribute
• 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.
• 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.

Nutrition Facts

Calories:450

Fat:30g

Fiber:0g

Recipe Info

Category:Dessert

Cuisine:American

Chocolate Hazelnut Icebox Cake: No-Bake Bliss

Ever get that craving for something naughty but don't fancy the faff? This chocolate hazelnut icebox cake is your answer.

It's ridiculously easy and tastes like a Ferrero Rocher dream. Trust me, it's the easy dessert recipe you've been waiting for.

What's the Story?

The icebox cake has been around for ages. Its origins hark back to the early 20th century. It's a simple no-bake dessert made by layering cookies and cream.

This version gets a hazelnut upgrade. It's seriously good, quick to make, and serves about 8.

Benefits and Occasions

One of the best things about this wafer cake is that it requires no baking. Plus, it's got that delicious chocolate hazelnut dessert vibe.

It's perfect for a simple weeknight treat or a last-minute dessert. Think of it as a kinder bueno cake alternative.

It is even better when you're short on time. Also, it's a crowd-pleaser. I guarantee it. The cream cheese balances the flavour, and the hazelnut brings nutty bliss.

Right, let's dive into those ingredients then.

Ingredients & Equipment for Our Chocolate Hazelnut Dream

This chocolate hazelnut icebox cake is seriously the easiest dessert recipe ever. No baking required, just layering! Think of it as a kinder bueno cake meets ferrero rocher cake , but way simpler.

Honestly, it's more about assembling than cooking. I once forgot to soften the cream cheese and ended up with a lumpy filling - total disaster! Learn from my mistakes, yeah?

Main Ingredients

Here’s what you'll need:

• Heavy Cream: 1 ½ cups (360ml), super cold. The colder, the better it whips!
• Cream Cheese: 8 ounces (225g), softened. Seriously, don't skip the softening.
• Granulated Sugar: ½ cup (100g).
• Vanilla Extract: 1 teaspoon (5ml).
• Hazelnut Spread: ½ cup (60g). Nutella is great, but any brand works!
• Chocolate Wafers: 1 (9-ounce) package (255g). Nabisco Famous Chocolate Wafers are classic.
• Semi-Sweet Chocolate: 4 ounces (115g), finely chopped for the ganache.
• Heavy Cream: ⅓ cup (80ml) for the ganache.
• Chopped Hazelnuts: For garnish, totally optional!

For quality, make sure your cream cheese is full-fat. It makes a huge difference in the creaminess of your chocolate hazelnut dessert .

Look for good quality chocolate for the ganache. It will affect the overall flavor, you know?

Seasoning Notes

We're keeping it simple! The hazelnut spread gives loads of flavor. Vanilla enhances everything. No fancy spices needed for this fridge cake recipe .

If you want a kick, add a pinch of cinnamon. Or a shot of Amaretto, even. It all adds to the flavor for the chocolate hazelnut dessert !

Equipment Needed

This is where it gets real easy, innit?

• 9-inch Springform Pan: Or a trifle bowl.
• Electric Mixer: Handheld or stand mixer.
• Rubber Spatula: For folding and spreading.
• Double Boiler: Or a heatproof bowl over a saucepan for the ganache.

Don't have a springform pan? A regular cake pan will work. Line it with parchment paper for easy removal. No mixer? A whisk and some elbow grease will do just fine.

This wafer cake is all about making do with what you have. It's all about the no-bake dessert !

Chocolate Hazelnut Icebox Cake: No-Bake Bliss

Right, let's talk about the easiest dessert recipe you'll ever make! This Chocolate Hazelnut Icebox Cake is proper lush. Honestly, it's a total game-changer for when you fancy something sweet but can't be arsed to bake.

This no-bake dessert is inspired by that classic fridge cake recipe , but we're levelling it up with chocolate hazelnut vibes.

Think of it as a kinder bueno cake but in icebox form. What about a Ferrero Rocher cake ? It is not that, but you can get that vibe!.

It's proper dead easy.

Prep Steps: Get Your Kit On!

First things first, mise en place , yeah? Get everything out. Make sure your cream cheese is properly softened; otherwise, you'll end up with lumpy bits.

No one wants that! I remember one time, I tried to rush it, and oh my gosh, the cream cheese was like little pebbles! Never again! It takes just 20 minutes of active prep, so no excuses.

Plus, a quick 10 minutes to prepare the chocolate ganache.

Step-by-Step: Building Your Dream Cake

1. Whip up the heavy cream until you get those stiff peaks.
2. Beat the cream cheese and sugar until it’s all smooth and creamy. Mix in the vanilla extract and hazelnut spread . Fold it all together gently.
3. Layer the chocolate wafers and the cream in your tin. Start with the wafers at the bottom, then cream, and repeat.
4. Make the chocolate ganache . Warm the heavy cream and pour it over the chopped chocolate . Let it sit for a minute, then stir until smooth.
5. Pour that lush ganache all over the top.
6. Chill it for at least 6 hours , but overnight is best. That way, the wafers go all soft and lovely.

Pro Tips: The Secret Sauce

Want to take it to the next level? Use good quality chocolate wafers – it makes a difference! And if you're feeling fancy, sprinkle some chopped hazelnuts on top.

Also, here's a trick: warm your knife under hot water before slicing – it'll give you clean, Instagram-worthy slices.

Also, don’t skimp on chilling time! This allows the wafers to soften properly and the flavours to meld together. If you don’t give it enough time it will be dry.

Recipe Notes

Right, so you're about to embark on your chocolate hazelnut icebox cake adventure. Ace! Let’s make sure it goes smoother than a politician's promise, shall we? This fridge cake recipe is pretty foolproof, but a few pointers never hurt, right?

Serving Suggestions - Making it Look the Bees Knees

Honestly, this no-bake dessert is so easy, you could serve it straight from the pan. But, if you want to posh it up a bit, go for it! I reckon a slice on a pretty plate, with a cheeky little dollop of whipped cream, looks proper fancy.

Fresh raspberries or strawberries also work a treat. And a good cuppa never goes amiss, does it? Perfect for an afternoon treat or an after dinner delight.

Storage Tips – Keep it Fresh, Innitt?

Right, so you've made this masterpiece. Maybe you didn't eat it all in one go. (I wouldn't blame you if you did!).

This wafer cake will happily keep in the fridge for up to three days. Just make sure it's covered, yeah? Cling film or an airtight container works a charm.

Freezing? Nah, wouldn't recommend it. The wafers might get a bit soggy when they defrost. Reheating? Don't be daft, it's a cold dessert.

Variations - Mix it Up, Buttercup!

Fancy a bit of a twist? You know, some chefs and bakers change out hazelnut spread , subbing in peanut butter for a peanut butter version, or maybe a tablespoon of instant coffee granules to the hazelnut cream for a mocha flavour.

Bang on! Also, for any of our gluten-intolerant mates, use gluten-free chocolate wafers . Swap out to light cream cheese for regular cream cheese to go lower fat.

You can even make this chocolate hazelnut dessert dairy-free by swapping out dairy cheese for dairy free cheese and a dairy free cream.

Nutrition Basics - The Good(ish) Stuff

Okay, so let's be real, this isn't exactly a health food, is it? But hey, everything in moderation, yeah? Each slice clocks in at roughly 450 calories, 6g of protein, 30g of fat, 40g of carbs, and 25g of sugar.

Disclaimer: This is just an estimate. It all depends on what exactly you are using. But honestly who cares, it's a delicious easy dessert recipe .

This thing is a slice of heaven, and after all, life's too short to worry about every little calorie. You know?

So go on, get your bake on... well, not bake, 'cause it's an icebox cake . This kinder bueno cake / ferrero rocher cake inspired wonder awaits, happy days! You've got this!