No-Bake Chocolate Cake with Cookies and Hazelnuts
6 servings
10 minutes
No-bake chocolate cake made from cookies and hazelnuts is a true celebration for sweet lovers. It embodies a harmony of textures: crunchy pieces of shortbread cookies and a creamy chocolate mass create a unique contrast. The roots of this dessert lie in the tradition of simple yet exquisite recipes that don't require an oven while maintaining an unmatched taste. The deep chocolate aroma with nutty notes unfolds gradually, providing pleasure with every bite. The glaze made from melted chocolate and Nutella gives the cake a velvety smoothness, making it not only delicious but also aesthetically appealing. This dessert is perfect for cozy evenings and festive gatherings—quick, impressive, and impeccably tasty.
1
Cake: Line a 20 cm mold with food wrap or foil. Lightly grease with oil. The smaller the mold, the taller the cake.
- Butter: 115 g
2
Break the cookie into small pieces and mix with crushed hazelnuts.
- Shortbread: 270 g
- Roasted hazelnuts: 120 g
3
In a bowl, combine butter, chocolate, cream, and Nutella. Melt in a water bath or microwave.
- Butter: 115 g
- Milk chocolate: 75 g
- Dark chocolate: 75 g
- Cream: 125 ml
- Chocolate-hazelnut spread: 4 tablespoons
4
Pour the chocolate mixture into the cookies and gently mix.
- Shortbread: 270 g
5
Gently press and spread the cookie mixture evenly in the pan.
- Shortbread: 270 g
6
Chill for 1-2 hours in the refrigerator or 5-10 minutes in the freezer.
7
For the glaze: combine chocolate, Nutella, and pour in hot cream.
- Milk chocolate: 75 g
- Dark chocolate: 75 g
- Chocolate-hazelnut spread: 4 tablespoons
- Cream: 125 ml
8
Wait for 30 seconds, then mix until homogeneous.
9
Place the cake on a rack and pour glaze over it.
- Milk chocolate: 75 g
- Dark chocolate: 75 g
- Chocolate-hazelnut spread: 4 tablespoons
- Cream: 125 ml
10
Decorate the cake with crushed cookies and hazelnuts.
- Shortbread: 270 g
- Roasted hazelnuts: 120 g
