Chocolate-Hazelnut Icebox Cake

Chocolate-Hazelnut Icebox Cake

Ingredients
1 1/2 cup chocolate hazelnut spread
1/3 cup hazelnut-flavored liqueur
18 whole chocolate graham crackers, (about 5 x 2-in./13 x 5-cm rectangles), divided
2 tbsp unsweetened cocoa powder, for dusting

1/2 cup heavy whipping cream
2 tbsp hazelnut-flavored liqueur
2 tbsp powdered sugar
Cocoa powder, for garnish
Hazelnuts, toasted and chopped for garnish
1/2 cup semi-sweet chocolate chips, for Chocolate Flower garnishes

Instructions:

1. For filling, combine chocolate hazelnut spread and liqueur in Stainless (4-qt./4-L)
Mixing Bowl; beat on medium speed of electric mixer until well blended. Gradually add
cream; increase speed to medium-high and continue beating just until very soft peaks
form (do not overbeat).
2. For cake, arrange four and a half of the crackers in a single layer in Square Baking Pan;
top with 1 cup (250 mL) of the hazelnut filling. Spread filling to edges with Small
Spreader; repeat layers three more times, ending with all of the remaining filling. (There
will be more filling on top than in the inner layers.) Cover and refrigerate at least 8 hours
or overnight.
3. When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed of
mixer in Stainless (2-qt./2-L) Mixing Bowl until soft peaks form. Add liqueur and
powdered sugar; continue beating until stiff peaks form.
4. Sprinkle cake with cocoa powder using Flour/Sugar Shaker; cut into servings. Top each
serving with hazelnut cream and garnish with hazelnuts and Chocolate Flowers, if desired.

Cook’s Tips: For Chocolate Flowers, place 1/2 cup (125 mL) semi-sweet chocolate morsels into
Small Micro-Cooker®; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring
every 20 seconds. Pour melted chocolate into resealable plastic bag; twist to secure. Cut a small
tip off corner of bag to allow chocolate to flow through. For three-dimensional design, cut 12
pieces of Parchment Paper into 21/2 x 3-in. (6 x 7.5-cm) squares; fold in half. Fit parchment in
wells of Muffin Pan. Pipe chocolate flower on Parchment Paper; refrigerate 15 minutes or until
set.

Nutrition Facts

Serving Size:12

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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