Hazelnut Chocolate Icebox Cake

Hazelnut chocolate icebox cake is the indulgent no-bake dessert that you've been searching for! Graham crackers are layered with sweet hazelnut praline cream and finished with chocolate ganache for one heavenly bite.

Watch how to make this

Ingredients

• Hazelnuts: Provide a distinct, nutty, sweet flavor that's more sophisticated than many other nuts. When transformed into praline and then into a paste, hazelnuts create a rich, complex base for the custard filling.
• Cornstarch: The thickening agent in the custard filling.
• Egg yolks: Contribute to the rich, velvety mouthfeel of the custard.
• Heavy cream: In the custard filling, whipped heavy cream is folded in to create a lighter, mousse-like texture. In the ganache, heavy cream helps melt the chocolate into a smooth, pourable consistency.
• Semisweet chocolate chips: Used to make the ganache. Semisweet chocolate offers more complex flavor notes than milk chocolate, while not being as bitter as dark chocolate.
• Corn syrup: Helps give the ganache a glossy finish and prevents it from becoming too firm when refrigerated. You can omit it if necessary.

Substitutions and variations

• Nuts: Experiment with other nuts such as pistachios, almonds, or pecans.
• Additional flavors: Orange zest, espresso powder, or a pinch of cinnamon would complement the hazelnut flavor beautifully. Add them to the custard filling to taste.
• Cookies: You can substitute graham crackers with chocolate chocolate graham crackers or vanilla wafers for a more indulgent treat.

Recipe

Print Recipe

5 from 1 vote

Hazelnut Chocolate Icebox Cake

Total Time5 hours hrs

Course: Dessert

Cuisine: American

Keyword: cake

Servings: 9

Author: Christine Ma

Ingredients

Hazelnut praline

• 2 cups unsalted toasted hazelnuts (240 grams)
• 1 cup granulated sugar (200 grams)

Hazelnut custard filling

• 2 cups milk, divided (500 ml)
• ¼ cup granulated sugar (50 grams)
• ¼ teaspoon salt
• 2 large egg yolks
• 2 tablespoons cornstarch (20 grams)
• ¾ cup hazelnut praline (225 grams)
• 1 cup heavy cream (250 ml)
• ¼ cup powdered sugar (30 grams)
• 1 teaspoon vanilla extract
• 8 ounces graham crackers

Chocolate ganache

• ½ cup semisweet chocolate chips (112 grams)
• ⅓ cup heavy cream (83 ml)
• 1 tablespoon light corn syrup

Instructions

• Make hazelnut praline. Line a baking sheet with parchment paper and spread hazelnuts on baking sheet. Add sugar to a heavy bottom sauce pot and heat over medium heat until it starts to turn amber brown. Reduce heat to low and continue to heat until all of the sugar has melted and caramelized. Immediately pour sugar over nuts. Let cool completely.
• Break hazelnuts into smaller chunks and place in a food processor or high speed blender. Puree until the praline becomes a smooth paste similar to peanut butter. Set aside ¾ praline, reserving the remaining for another time.
• Prepare hazelnut custard. Combine ½ cup milk with sugar and salt in a large saucepot. Bring to a simmer over low heat. Meanwhile, whisk together egg yolks, cornstarch, hazelnut praline, and remaining ½ cup milk in a heat safe bowl.
• Slowly pour warm milk into the egg yolk mixture, whisking constantly. Pour the mixture back into the pot and bring to a simmer over low heat, whisking frequently. Cook for 4-5 minutes or until custard thickens. Transfer to a bowl and cover with plastic wrap directly touching the surface to avoid having a skin form. Let cool completely.
• Whip 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold heavy cream into hazelnut custard until well incorporated.
• Assemble icebox cake. Lay graham crackers in the bottom of an 8x8 baking dish, breaking the crackers if necessary to create one even base. Spread ⅓ of the hazelnut filling on top followed by graham crackers, another ⅓ filling, graham crackers, and the remaining custard. Chill in the freezer for 30 minutes.
• Make chocolate ganache. Place chocolate chips in a heat safe bowl. Heat heavy cream in a small pot over low heat until warm. Pour heavy cream over chocolate chips and let sit for 2 minutes. Then, stir until chocolate is melted and the ganache is smooth. Add light corn syrup, stirring until well combined. Let cool until chocolate ganache is at room temperature.
• Pour chocolate ganache over icebox cake, spreading it an even layer. Chill for another 4 hours in the freezer or overnight.

Notes

The hazelnut praline can be prepared up to 1 week in advance. Store in the refrigerator until ready to use.

 

Step-by-step instructions

Step 1: Prepare hazelnut praline

Let's start with making the hazelnut praline, which is the heart and soul of this recipe. Begin by toasting your hazelnuts if they aren't already roasted. Spread them on a baking sheet and toast at 350°F for about 10-12 minutes until they're fragrant and browned. Once cooled, spread them in a single layer on a parchment-lined baking sheet.

Now for the slightly intimidating but totally doable part: caramelizing sugar. Add your sugar to a heavy-bottomed saucepan (light-colored ones are best so you can see the color changing) and heat over medium heat.

Watch patiently as the sugar gradually turns from white to a gorgeous amber color, reducing the heat to low when about half has melted.

Once all the sugar has transformed into a deep honey-like color (this usually takes 8-10 minutes), immediately pour it over your hazelnuts. Be careful - caramel is extremely hot!

Let this cool completely until hardened, then break into chunks and toss into your food processor. Pulse a few times to break it down, then process continuously.

At first, it'll become a coarse powder, then start to clump. Keep processing - the heat generated will release the oils from the nuts, eventually transforming the mixture into a smooth, peanut butter-like consistency. This might take 5-7 minutes, but don't rush it - the texture is worth waiting for!

Step 2: Make hazelnut filling

Next up is the hazelnut custard filling, which brings creaminess and structure to our hazelnut chocolate icebox cake. In a medium saucepan, combine 1½ cups of milk with sugar and salt, then heat over low until it just begins to simmer.

Meanwhile, in a large heatproof bowl, whisk together egg yolks, cornstarch, your freshly made hazelnut praline, and the remaining ½ cup milk until smooth.

Now comes the tricky part - tempering the eggs so they don't scramble. The key is to go slowly and whisk constantly. Using a ladle, gradually add small amounts of the hot milk to the egg mixture, whisking vigorously with each addition. Once you've incorporated about half of the hot milk, you can pour the entire egg mixture back into the saucepan with the remaining milk.

Return to low heat and cook, whisking constantly (especially around the corners and bottom of the pan) until the mixture thickens and begins to bubble, about 4-5 minutes. You'll know it's ready when the custard coats the back of a spoon.

Immediately transfer the finished custard to a clean bowl to stop the cooking process, press plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely before refrigerating for at least an hour.

After it's chilled, whip your heavy cream in a separate bowl until stiff peaks form, then gently fold it into the hazelnut custard in three additions for the lightest, most airy mousse-like texture.

Step 3: Build the layers

Now comes the fun part - assembling your hazelnut chocolate icebox cake! I used an 8x8-inch baking dish; you can also use a 9x9-inch baking dish and create thinner layers. You can also line the pan with parchment paper with overhang on the sides if you want easier removal later.

Arrange graham crackers in a single layer on the bottom. You'll need to break some to fit them snugly. Don't worry about how it looks-this will be the bottom of your cake!

Spread one-third of your hazelnut filling evenly over the crackers, making sure to reach the corners. Add another layer of graham crackers, followed by another third of the filling, then repeat with a final layer of crackers and the remaining custard. Use an offset spatula to smooth the top layer.

Pop this in the freezer for about 30 minutes to firm up while you make the ganache. Freezing the cake will help make it easier to spread the ganache.

For the glossy chocolate topping, place chocolate chips in a heatproof bowl and heat heavy cream in a small saucepan until it just begins to simmer (don't let it boil!). Pour the hot cream over the chocolate and let it sit untouched for 2 minutes, then gently stir from the center outward until smooth and glossy.

Add corn syrup and stir until well combined - this gives the ganache that beautiful shine and keeps it from setting too hard in the refrigerator. Let the ganache cool slightly until it's thick enough to spread but still pourable, about 5-10 minutes, then pour it over your cake and quickly spread it to the edges with an offset spatula.

Now you have the option of chilling the cake in the refrigerator or the freezer. I intended for this cake to be served frozen. If you want a richer cake with softer layers, chill it in the refrigerator. Either way, it's best to let it chill for at least 4 hours or, better yet, overnight.

Grab a fork and get ready for a beautiful abundance of hazelnut flavor in every bite. The hazelnut custard has the perfect amount of hazelnut praline with a lovely creamy texture. Meanwhile, the graham crackers have softened to resemble a cake, and that rich chocolate ganache is the perfect finish. Now this is a hazelnut lover's paradise!

For more no-bake recipes, check out this no-bake Greek yogurt cheesecake and strawberry rosewater tiramisu.

Make-ahead and storage tips

• Make-ahead: This icebox cake needs time to chill, so it's best to prepare it the day before serving.
• Store: Keep the cake covered in an airtight container in the freezer for up to 2 months.

Frequently asked questions

More hazelnut dessert recipes

Looking for more treats with hazelnuts? Try these: