Tee's Spin on Chocolate-Hazelnut Icebox Cake
I’m back! Did yall miss me?!? Lol. I've been away and missed you guys and sharing what I've been up to. I’ve made migas 3 times since my last blog 😊 . Halloween has come and gone, we didn’t have many kids, so of course, we ate way too much candy! The girls came over, I made pulled pork, we dressed up, it was a blast. I put the pork in the slow cooker; served on beautiful soft Kaiser buns topped with coleslaw. Good food and drinks and great friends ended October nicely for me.
The recipe I wanna tell you guys about is Chocolate Hazelnut Icebox Cake…..and lemme tell you, it was FANTASTIC! Now, I could not find chocolate graham crackers anywhere (if you know where to get some please let me know!), so I used Mr Christie’s chocolate wafers. I was worried that the wafers would not be the same as the graham crackers so I made sure there were no spaces(double layer), next time I will just break them up and put a single layer or use graham cracker crumbs. This cake would be delicious with just the vanilla whipped cream and wafer layers, topped with strawberries and/or raspberries. Or use melted dark or milk chocolate instead of the hazelnut spread. There are so many ways you could make this cake all of them delicious and the best part is they are so easy to put together!
I hope you'll try this recipe and let me know how it turned out. The next recipes will be Korean fried chicken and fish jeon *drool*. Stay tuned for more deliciousness, thanks for reading!!
Chocolate-Hazelnut Icebox Cake
Serves 8-10
1 ¾ cup cold heavy cream
1 ½ cup mascarpone cheese
1/3 cup confectioners sugar
1 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers
1. Beat 1 cup heavy cream, ¾ cup 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 ¾ cup each heavy cream and mascarpone with the chocolate hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 mins.
3. Line the bottom of an 8-inch springform pan with 4 graham crackers in 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, the remaining vanilla whipped cream, then more 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 edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining 4 graham crackers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.
Recipe Credit: Food Network Magazine July/August 2014