Oh my - does this look yummy!!

Give this recipe a try and let us know if you love it or hate it - (Sandy already loves it, but Betsy has yet to taste it - thanks, Sandy!)

Chocolate-Hazelnut Icebox Cake

 Filling & Cake

· 1 1/2 cup chocolate          hazelnut spread

· 1/3 cup hazelnut-flavored liqueur

· 2 cups heavy whipping cream

· 18 whole chocolate graham crackers

· 2 Tbsp unsweetened cocoa powder for dusting

 

Hazelnut Cream

· 1/2 cup heavy whipping cream

· 2 Tbsp hazelnut-flavored liquour

· 2 Tbsp powdered sugar

· Chopped toasted hazelnuts (optional)

· Chocolate flowers (optional)

 

Directions:

1. For filling, combine chocolate hazelnut spread and     liqueur in bowl. Beat on medium speed with electric mixer until well blended. Gradually add cream; increase speed to medium-high and continue beating until soft peaks form.

2. For cake, arrange 4 1/2 crackers in single layer in square baking pan. Top with 1 cup of filling. Spread filling evenly over crackers. Repeat layers 3 more times, ending with remaining filling (There will be more filling on top than in the inner layers). Cover and refrigerate for 8 hours or overnight.

3. When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed with electric mixer until soft peaks form. Add liqueur and powdered sugar.     Continue beating until stiff peaks form.

4. Sprinkle cake with cocoa powder. Cut into servings. Top each serving with hazelnut cream and garnish with    hazelnuts and chocolate flowers if desired.

 

Recipe courtesy of  The Pampered Chef © 2012