No-Bake Chocolate Hazelnut Refrigerator Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious no-bake cake layered with chocolate hazelnut spread and crushed biscuits, chilled to a perfect sliceable texture. This Mediterranean-inspired recipe, ready in about 15 minutes, layers chocolate hazelnut spread, heavy cream, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract using an electric mixer on medium speed until stiff peaks form, about 3-4 minutes.
  2. Step 2: Gently fold 1 cup chocolate hazelnut spread into the whipped cream until fully incorporated and smooth.
  3. Step 3: Line a 9-inch loaf pan with plastic wrap. Arrange a single layer of 200 g crushed digestive biscuits (broken into rough pieces) on the bottom.
  4. Step 4: Spread half of the chocolate hazelnut cream mixture evenly over the biscuit layer, then sprinkle with 2 tbsp chopped hazelnuts.
  5. Step 5: Repeat with another layer of crushed biscuits and the remaining chocolate cream mixture.
  6. Step 6: Cover the top with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice.
  7. Step 7: Remove from the fridge, unmold the cake by lifting the plastic wrap, and sprinkle the remaining 2 tbsp chopped hazelnuts on top before slicing into 8 servings.

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