Ingredients
Equipment
Method
- In a medium bowl, combine the finely crushed chocolate cookie crumbs with the melted unsalted butter. Stir until the crumbs are evenly moistened and resemble damp sand.2 cups crushed chocolate cookies, 6 tablespoons unsalted butter
- Press the cookie crumb mixture firmly into the bottom of an 8 or 9-inch springform pan. Use the bottom of a glass or your fingers to create a compact, even layer. You can also press some of the mixture up the sides of the pan for a more defined edge.
- Place the prepared springform pan in the refrigerator and allow it to chill for at least 15-20 minutes while you prepare the filling. This helps the crust set and become firm.
- In a large bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer (handheld or stand mixer with a whisk attachment), whip the cream on medium-high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.2 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold the room-temperature Nutella into the whipped cream. Use a spatula and a folding motion to combine the ingredients until just incorporated, creating swirls of Nutella throughout the cream. Avoid overmixing, as this can deflate the whipped cream.1 cup Nutella
- Spoon the Nutella cream filling evenly over the chilled cookie crust in the springform pan. Smooth the top with a spatula for an even finish.
- Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cake to set completely. The longer it chills, the firmer and easier to slice it will be.
- Once the Nutella Summer No Bake Cake is fully set, carefully remove the sides of the springform pan. Decorate the top with your favorite toppings such as fresh berries, a drizzle of extra Nutella, chocolate shavings, or chopped hazelnuts. Slice and serve chilled.fresh berries, more Nutella drizzle, chopped hazelnuts, chocolate shavings, whipped cream
Notes
Store leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze slices between layers of parchment paper in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.
