Hazelnut and Chocolate Cookie Cake

  • Difficulty: Basic
  • 3 hours and 30 minutes
  • 8 servings

This hazelnut and chocolate cookie cake is going to blow your mind. Don’t be afraid of the 3 hours of cooking time because most of it is reserved for refrigeration. You only need 20 minutes or so to blend and mix the ingredients for an extremely delicious dessert. The chocolate and cocoa team in an irresistible way with the cookies and caramelized hazelnuts.

Ingredients Needed for Hazelnut and Chocolate Cookie Cake

1 chocolate bar broken into pieces
½ cup heavy cream
½ cup sugar
5 ounces of hazelnuts
5 ounces of butter
½ cup powdered sugar
⅔ cup cocoa powder
2 tablespoons of cognac
7 ounces of butter cookies, crushed

How to Cook Hazelnut and Chocolate Cookie Cake

  1. Add the chocolate pieces and heavy cream to a bowl and microwave for 3 minutes. Set aside.
  2. Add the sugar to a skillet over low heat and caramelize it. Stir in the process.
  3. Add the hazelnuts. Cook and stir for 2 minutes.
  4. Transfer the caramelized hazelnuts to a blender and blend them. Set aside.
  5. Add the butter and powdered sugar to a bowl and mix them until even using a hand mixer.
  6. Add the cocoa powder and continue to mix until even.
  7. Add the cognac, ground hazelnuts, and the microwaved heavy cream-chocolate mixture. Mix until even using a spatula.
  8. Add the crushed butter cookies and mix.
  9. Transfer this mixture on a parchment paper, give it a cylindrical form, then roll the paper around it. Next, wrap it in plastic foil and refrigerate for 3 hours.

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