If you are looking for a delicious dessert, easy to prepare and perfect for any season, the no-bake Pavesini chocolate cake is the ideal choice. It combines the simplicity of Pavesini cookies with the creaminess of hazelnut spread, in a dessert that requires no oven but just a bit of patience… and a lot of desire for sweetness! Perfect for hot days or for a last-minute special occasion, it will win over both young and old with every bite. If you’re looking for other cakes with Pavesini, try the Pavesini coffee and Nutella cake, the Pavesini lemon cake, the Pavesini cake with red fruits or the Pavesini tiramisu cake.
HERE you can find all my desserts
follow my page FACEBOOK to find lots of delicious ideas every day.
OTHER DESSERTS WITH HAZELNUT SPREAD
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of the Pavesini Chocolate Cake
- 10 packets chocolate Pavesini
- 400 ml fresh liquid cream
- 350 g cream cheese
- 2 tablespoons sugar
- 200 g hazelnut spread
- 100 ml milk
- 1 tablespoon unsweetened cocoa powder
Tools
- Electric Whisks
- Baking Pan 8×10
Steps for the preparation of the Pavesini Chocolate Cake
In a bowl, place the cream and work it with electric whisks together with the sugar. When it is semi-whipped, add the cream cheese (like Philadelphia) and continue to work until obtaining a dense foam.
Set aside 4 tablespoons of cream. To the remaining, add the hazelnut spread. Mix until you get a homogeneous cream,
Line a baking pan with plastic wrap. Use the Pavesini to create the base and the edges. Soak them with milk. Pour half of the chocolate cream. Make a layer of Pavesini soaked with milk. Pour the white cream and the remaining chocolate cream. Close the cake with the last Pavesini soaked with milk. Place in the fridge for two or three hours.
Flip the cake onto a cutting board or a plate. Remove the pan and the plastic wrap. Sprinkle with unsweetened cocoa powder and serve.
Storage and Variations
You can store the dessert in the fridge for a couple of days
VARIATIONS
Pavesini Chocolate Cake with Fresh Fruit: incorporate layers of fruit such as strawberries, bananas, or raspberries between the cookies, for a touch of freshness and color.
Pavesini Chocolate Cake with Coffee: soak the Pavesini in sweetened coffee instead of milk
Pavesini Chocolate Cake with Coconut: spread a layer of coconut cream or add coconut flakes between the layers, for an exotic and delicate taste.
Pavesini Chocolate Cake with Hazelnuts: add hazelnut crumbs between the layers or decorate it with hazelnut cream, for a stronger and crunchy flavor.
