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Chocolate Ice Cream Cake with Mascarpone and Hazelnuts

Chocolate Ice Cream Cake with Mascarpone and Hazelnuts is a delightful dessert that combines rich chocolate flavors with the creamy texture of mascarpone cheese. This cake showcases layers of crunchy hazelnuts and smooth chocolate, making it a perfect treat for any occasion. Whether you are celebrating a birthday, an anniversary, or simply indulging on a summer day, this cake is sure to impress.

Why Make This Recipe

You should make this Chocolate Ice Cream Cake because it is simple to prepare and incredibly satisfying. The combination of mascarpone cheese and chocolate creates a luxurious texture, while the hazelnuts add a delightful crunch. Plus, it’s served frozen, which makes it a refreshing dessert. With just a few ingredients and easy steps, you can create a show-stopping dessert that everyone will love.

How to Make Chocolate Ice Cream Cake with Mascarpone and Hazelnuts

Ingredients:

75-85 g roasted hazelnuts
120 g biscuits
60 g butter, cut into pieces
500 g mascarpone cheese
400 g chocolate-hazelnut cream
40-60 g powdered sugar (optional)

Directions:

Line a 22 cm springform pan with foil and set aside.
In a clean and dry mixing bowl, add the hazelnuts and chop for 5 seconds on speed 7. Transfer to another bowl and set aside.
In the mixing bowl, add the biscuits and butter. Chop for 10 seconds on speed 6. Transfer this mixture to the prepared springform pan, spread it evenly, and press it down firmly to create a base. Clean the mixing bowl.
In the mixing bowl, add mascarpone cheese, chocolate-hazelnut cream, and powdered sugar (if using). Mix for 15 seconds on speed 6, scrape down the sides, and mix again for another 15 seconds on speed 6.
Pour this chocolate mascarpone mixture over the biscuit base in the springform pan. Smooth the top with a spatula and sprinkle the chopped hazelnuts on top. Place in the freezer for 2-3 hours until firm.
Serve the chocolate ice cream cake with mascarpone and hazelnuts frozen, cut into slices.

How to Serve Chocolate Ice Cream Cake

Serve the Chocolate Ice Cream Cake directly from the freezer. Let it sit for a few minutes at room temperature before cutting slices for easier serving. You can also decorate each slice with some whipped cream or extra chopped hazelnuts for an elegant touch.

How to Store Chocolate Ice Cream Cake

Store any leftover Chocolate Ice Cream Cake in the freezer. Keep it covered with plastic wrap or in an airtight container to prevent freezer burn. It can be kept frozen for up to 2 weeks.

Tips to Make Chocolate Ice Cream Cake

For an extra chocolatey flavor, drizzle some melted chocolate on top before serving.
If you prefer a sweeter cake, adjust the amount of powdered sugar according to your taste.
Make sure the mascarpone cheese is at room temperature for easier mixing.

Variation

You can vary this recipe by using different nuts, such as almonds or walnuts, instead of hazelnuts. You can also swap the chocolate-hazelnut cream for caramel sauce or fruit puree for a different flavor profile.

FAQs

1. Can I use a different type of cheese instead of mascarpone?

Yes, you can use cream cheese, but it may change the texture and flavor of the cake slightly.

2. How long does it take to thaw the cake before serving?

Let the cake sit at room temperature for about 5-10 minutes before slicing, making it easier to cut.

3. Can I make the cake in advance?

Absolutely! This cake can be made days in advance. Just keep it in the freezer until you’re ready to serve.