No-Bake Chocolate Hazelnut Refrigerator Cake
A luscious no-bake cake layered with chocolate hazelnut spread and crushed biscuits, chilled to a perfect sliceable texture. This mediterranean-inspired desserts 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.
Ingredients
- 1 cup chocolate hazelnut spread
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 200 g digestive biscuits
- 1/4 cup hazelnuts, chopped
Instructions
- 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.
- Step 2: Gently fold 1 cup chocolate hazelnut spread into the whipped cream until fully incorporated and smooth.
- 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.
- Step 4: Spread half of the chocolate hazelnut cream mixture evenly over the biscuit layer, then sprinkle with 2 tbsp chopped hazelnuts.
- Step 5: Repeat with another layer of crushed biscuits and the remaining chocolate cream mixture.
- Step 6: Cover the top with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm enough to slice.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Chocolate Hazelnut Refrigerator Cake take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Chocolate Hazelnut Refrigerator Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Chocolate Hazelnut Refrigerator Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Chocolate Hazelnut Refrigerator Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Chocolate Hazelnut Refrigerator Cake?
Mediterranean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
