Mini Chocolate Hazelnut Cake

Name: Mini Chocolate Hazelnut Cake
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 4
Cuisine: British
Ingredients: 150 g chocolate biscuits or crumbled brownies; 40 g melted butter; 200 g milk chocolate; 300 ml very cold heavy cream; 100 g mascarpone cheese; 50 g crushed roasted hazelnuts; 80 g dark chocolate for the glaze; 100 g whole roasted hazelnuts; 1 piece milk chocolate sphere (store-bought or homemade)

by Instagram

Why some badges are missing

Not vegan: chocolate biscuits or crumbled brownies → try dairy-free dark chocolate
Not gluten-free: chocolate biscuits or crumbled brownies
Not dairy-free: chocolate biscuits or crumbled brownies → try dairy-free dark chocolate
Not egg-free: the recipe title (Mini Chocolate Hazelnut Cake) — bakes usually contain butter and egg
Not nut-free: crushed roasted hazelnuts → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: chocolate biscuits or crumbled brownies
Not low-histamine: chocolate biscuits or crumbled brownies
Not low-GI / diabetic-friendly: chocolate biscuits or crumbled brownies → try 85% dark chocolate
Not kidney-friendly: chocolate biscuits or crumbled brownies

Based on listed ingredients — always check labels for allergies.

↳ Imported from Instagram

About this recipe

A rich, no-bake layered dessert with a biscuit base, smooth chocolate and mascarpone filling, and crunchy roasted hazelnuts, ideal for an indulgent afternoon treat or dinner party finale.

Prep

20m

Cook

10m

Rest

120m

Serves

Rating

—

Total time · 30m

Ingredients

Kitchen Help

Shopping list

150 g chocolate biscuits or crumbled brownies
40 g melted butter
200 g milk chocolate
300 ml very cold heavy cream
100 g mascarpone cheese
50 g crushed roasted hazelnuts
80 g dark chocolate for the glaze
100 g whole roasted hazelnuts
1 piece milk chocolate sphere — store-bought or homemade

Instructions

Step by step

1
Mix the crumbled biscuits with the melted butter.
2
Press the mixture into the bottom of a 10cm cake ring.
3
Chill for .
4
Melt 200g of milk chocolate.
5
Let it cool slightly.
6
Whip the cream with the mascarpone until soft peaks form.
7
Gently fold in the melted chocolate.
8
Pour half of the mousse over the base, add a layer of crushed hazelnuts, then the remaining mousse.
9
Smooth the surface and freeze for 2 hours.
10
Unmold onto a plate.
11
Melt the dark chocolate with a little cream to make a thick sauce.
12
Drizzle it over the edges.
13
Decorate the top with whole hazelnuts and place the sphere in the center when serving.

Per serving

serves 4

Calories

573kcal

Protein

6.4g

Carbs

45.2g

Fat

42.2g

Fibre

2.5g

Sugar

31.3g

Sodium

170mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

More British recipes →#cakes #Dessert #Nut