Lazy Nutella Cake
This Lazy Nutella Cake is a delightful no-bake chocolate-and-Nutella cookie cake that everyone adores!
Servings: 8
Ingredients
- ⅔ cup heavy whipping cream
- ⅔ cup (about 200 grams) Nutella or chocolate-hazelnut spread
- 4 tablespoons (2-ounces) unsalted butter cut into cubes
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon espresso powder
- 1 teaspoon pure vanilla extract
- 40 ( about 148 grams) Marie biscuits
Instructions
- Line a 6-inch round cake pan with two sheets of plastic wrap overlapping in a parallel direction, leaving overhang for easy removal; set aside.
- In a Ziploc bag, lightly break the biscuits into smaller pieces with your hands. (You don't want them finely crushed.) Transfer the pieces to a medium bowl; set aside.
- In a small saucepan, heat the cream, Nutella, butter, cocoa powder, and espresso powder over medium-low heat, whisking occasionally until completely smooth. Remove from the heat and whisk in the vanilla.
- Pour the mixture over the broken cookies. Using a rubber spatula, gently fold them together. Pour the mixture into the prepared pan and gently press into the edges. Refrigerate for at least 4 hours, preferably overnight, to ensure it sets correctly.
- When ready to serve, remove the cake using the plastic overhang. Invert the cake onto a plate, remove the plastic wrap, then invert it again onto a cutting board. Slice and serve. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3 to 5 days.
To freeze, wrap individual slices in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before serving.
Nutrition
Calories: 278kcal | Carbohydrates: 21g | Protein: 3g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 43mg | Potassium: 153mg | Fiber: 2g | Sugar: 15g | Vitamin A: 467IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
