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Chocolate hazelnut fridge cake recipe
Chocolate hazelnut fridge cake recipe
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Prep Time:
400 minutes
Cook Time:
Total Time:
400 minutes
Make indulgent chocolate hazelnut fridge cake ahead by at least 1 day to enhance flavors.
Ingredients:
  • 600ml thickened cream
  • 150g (1/2 cup) chocolate hazelnut spread
  • 45g (1/4 cup) icing sugar
  • 2 x 250g pkts choc chip cookies
  • Cocoa, sifted, to serve
  • 40.00 ml roasted hazelnuts, chopped, to serve
  • Ferrero Rocher chocolates, to serve
  • Chocolate sauce, to serve
Instructions:
  • Remove the base from a 20cm springform pan, flip it, and then reattach it. Lightly spray the pan with oil and line the base and sides with baking paper, ensuring the sides are smoothed out.
  • Whip the cream, hazelnut spread, and icing sugar until stiff peaks form using an electric mixer. Spread a quarter of the cookies on the bottom of the pan (crush some to fill gaps). Layer a quarter of the cream mixture on top. Repeat with remaining cookies and cream, ending with a cream layer. Cover tightly with plastic wrap and refrigerate overnight.
  • To serve, gently detach the side of the cake pan and delicately remove the paper. Transfer the cake to a serving plate, slowly pulling out the paper from the base. Use a spatula to gently smooth the sides.
  • Sprinkle cake with cocoa powder, hazelnuts, and chocolate pieces. Finish with a generous drizzle of chocolate sauce before serving.

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