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Chocolate Hazelnut Icebox Cake Recipe

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This recipe for Chocolate Hazelnut Icebox Cake is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 c. cold heavy cream
1 1/2 c. mascarpone cheese
1/3 c. confectioner's sugar
1 t. vanilla extract
2/3 c. chocolate hazelnut spread (Nutella)
20 whole chocolate graham crackers
Directions:
Directions:
1. Beat 1 c. heavy cream, 3/4 c. mascarpone, the confectioner's sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

2. Combine the remaining 3/4 c. each heavy cream and mascarpone with the chocolate hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined and lumps are as gone as possible, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.

3. Line the bottom of an 8" springform pan with graham crackers for form a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the graham crackers then top with another layer of graham crackers. Spread half of the chocolate hazelnut whipped cream on top. Repeat with another layer of graham crackers and the remaining chocolate hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.

4. Uncover the cake and run a thin knife around the edges to loosen. Remove the springform ring. Cut and serve.

*Optional: After removing the springform ring, smooth the sides of the cake using an offset spatula. Crush 4 graham crackers in a large resealable bag; crush into fine crumbs. Press the crumbs around the side of the cake.
Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
So easy - so delicious!

 

 

 

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