Description
A delightful dessert combining rich chocolate flavors with creamy mascarpone cheese and crunchy hazelnuts, perfect for any occasion.
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)
Instructions
- Line a 22 cm springform pan with foil and set aside.
- In a mixing bowl, chop the hazelnuts for 5 seconds on speed 7. Transfer to another bowl and set aside.
- Add the biscuits and butter to the mixing bowl, chop for 10 seconds on speed 6, transfer to the springform pan, and press down to create a base. Clean the mixing bowl.
- Add mascarpone cheese, chocolate-hazelnut cream, and powdered sugar to the mixing bowl. Mix for 15 seconds on speed 6, scrape down the sides, and mix again for another 15 seconds on speed 6.
- Pour the chocolate mascarpone mixture over the biscuit base, 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 cake frozen, cut into slices.
Notes
For easier slicing, let the cake sit at room temperature for 5-10 minutes before serving. Store any leftovers in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Italian