This No-Bake Chocolate Hazelnut Biscuit Fridge Cake is easy to make and delicious. It is made using three layers of Petit Beurre biscuits, dark chocolate pastry cream, chocolate ganache and hazelnuts.
If you are short of time and need to make a dessert to impress, this cake is for you!
This is an old fashioned Greek dessert which I used to make often as a newly wed when my knowledge of baking was minimal.
I used petit beurre biscuits biscuits to make the layers, then a powdered pudding in a box, which came in various flavours. The only thing you had to do was to mix it with some milk and the pudding was ready in no time. You added more layers of biscuits and pudding and on top some whipped cream.
The cake was then decorated either with blanched and roasted almond flakes, chocolate shavings or sprinkles.
Although I have the blog since 2007, I never thought of posting this dessert because I have never posted any of these easy recipes where no skills are required.
The necessity to make this no-bake chocolate cake arose when it was a last minute decision when unexpected family were coming to eat with us and I had to improvise with ingredients I had in my pantry.
Since I was also going to make Lasagna for lunch, I did not want to make a dessert that needed baking as well. So I made the dessert first in order to give it time for the pastry cream to set and then I went ahead and made the main course.
Obviously, my recipe deviates quite a bit from those days, for only the idea of this dessert is the same. The pudding is made from scratch and it is topped with a silky chocolate ganache.
I love hazelnuts so instead of using almonds, I added some roasted hazelnuts.
I must say that from that time I made this cake three more times as they all loved it so much. Each time, I made some minor changes to my original recipe, such as the wetting of the biscuits, the pastry cream and how I added the hazelnuts.
You can see that of course, in the pictures.
How I made the No-bake Chocolate Hazelnut Cake
I then add half of the pastry cream, another layer or biscuits, the remaining pastry cream, another layer of biscuits, chocolate ganache on top and finally some roasted hazelnuts.
You can make the basic pastry cream and leave it as it is or make it dark, adding chocolate in it.
The first time I made it, I added half the pastry cream in the first layer and then decided to add a bar of chocolate in the other half.
The second time, I added more chocolate in the whole amount of the pastry cream, as well as some Nutella.
Note: You do not have to wait for the cream to cool to add it on top of the biscuits.
To make the chocolate ganache, I melted the chocolate with cream over a double boiler. If you like you can warm up the cream and pour it over the chocolate. Then mix until it melts.
The addition of salt is optional but I like adding a bit of salt to the chocolate.
I used roasted hazelnuts but if you can find only raw hazelnuts, just roast them in a preheated oven to 180o C, for 15 – 20 minutes.
Then crush them with a pestle and mortar or in a food processor.
- 36 Petit Beurre Biscuits
- 1/2 cup milk
- 1/4 cup Baileys
- 100 grams roasted walnuts
- 1 bar of Twix chocolate (optional)
- 1 litre whole milk
- 100 grams corn flour (starch)
- 100 grams sugar
- A pinch of salt
- 2 sachets lemon flavoured vanilla sugar or 1 tsp vanilla essence
- 2 large eggs
- 100 grams dark chocolate
- 2 tbsp Nutella
- 200 grams dark chocolate
- 200 grams heavy cream
- A pinch of salt
- Prepare the pastry cream. Once the pastry cream is ready add the dark chocolate bar and mix it until it melts. Then mix in the Nutella.
- Prepare the Chocolate Ganache.
- If using raw hazelnuts, roast them for 15 minutes. I used roasted hazelnuts. Crush them with a pestle and mortar or in a food processor.
- Put some milk in a bowl and add some Baileys cream. Alternatively you can add some brandy.
- Quickly wet the biscuits and lay them in a 22 x 22 cm flat bowl or Pyrex.
- Add half of the chocolate pastry cream on top.
- Continue with a second layer of biscuits.
- Add the remaining pastry cream.
- Finish with a third layer of biscuits.
- Finally pour the chocolate ganache on top.
- Decorate with some roasted hazelnuts on top.
- I also grated a bar of Twix chocolate on top of the hazelnuts but that's optional.
- Refrigerate for at least a couple of hours before serving.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 535Total Fat 30gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 12gCholesterol 88mgSodium 162mgCarbohydrates 59gFiber 4gSugar 36gProtein 10g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi!