Hazelnut Icebox Cake
Photo courtesy of FoodNetwork.com
1 3/4 cups cold heavy cream, divided
1 1/2 cups mascarpone cheese, divided
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers
Place 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl and beat with a mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
Combine the remaining 3/4 cup heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
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 in 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.
Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring, and smooth the sides of the cake using an offset spatula.
1 1/2 cups mascarpone cheese, divided
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (such as Nutella)
20 whole chocolate graham crackers
Place 1 cup heavy cream, 3/4 cup mascarpone, the confectioners' sugar and vanilla in a bowl and beat with a mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
Combine the remaining 3/4 cup heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
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 in 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.
Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring, and smooth the sides of the cake using an offset spatula.
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