Chocolate and hazelnut cake. Easy recipe without oven

This no-bake chocolate and hazelnut cake is a practical and delicious option that combines the crunchy texture of a biscuit base with the smoothness of a cream rich in cocoa and nuts. Ideal for celebrations or meetings, this dessert is prepared with easily accessible ingredients and does not require cooking, making the process easier and ensuring an attractive result for all tastes.

For the base

• 200 grams of chocolate biscuits (Oreo type or similar, without the filling)
• 80 grams of melted butter

For the filling

• 300 grams of cream cheese
• 200 ml of milk cream for whipping
• 100 grams of powdered sugar
• 200 grams of hazelnut cream (Nutella type)
• 75 grams of toasted and chopped hazelnuts (optional)

To decorate

• Chopped or whole hazelnuts
• Chocolate chips

1. Preparing the base Crush the chocolate cookies until they have a sandy consistency. Mix with melted butter. Place this mixture in the bottom of the removable mold and press it until it adheres well. Place in the cold for at least 30 minutes until firm.
2. Preparing the filling Beat the cream cheese with the powdered sugar until you get a smooth mixture. Add the heavy cream and continue beating until the mixture increases in volume and becomes fluffy. Add the hazelnut cream and chopped hazelnuts, and mix the ingredients well until combined.
3. Escalation Pour the mixture over the cooled biscuit base. Smooth the surface with a spatula. Place back in the refrigerator for at least four hours, preferably overnight, until the cake is set.
4. Decoration and presentation Before serving, garnish with hazelnuts, chocolate chips or a thin thread of hazelnut cream. Carefully unmold.

• It is important that the heavy cream and cream cheese are very cold before whipping.
• You can replace the hazelnuts with almonds if you want to change the flavour.
• We keep the cake in the refrigerator until eating.

advice:

• Use high-quality chocolate chip cookies for a tastier, firmer base.
• For a clean cut, dip the knife in hot water before slicing.
• If you prefer a more intense flavour, add a tablespoon of bitter cocoa to the filling.
• Always keep the cake in the refrigerator and avoid leaving it at room temperature for a long time.
• You can add chocolate pieces inside the filling for a crunchy touch.