MOCHA and Nutella Cake with Pavesini, a no-bake cold dessert with cookies, easy and quick recipe, Sunday coffee dessert idea, after lunch, to prepare in a few minutes.
The mocha and Nutella cake is a dessert that can be made in no time, perfect for satisfying a sweet craving even at the last minute. Sure, it’s not exactly a scale-friendly option, but sometimes it’s worth indulging in a delicious treat. This dessert features a delightful butter and coffee cream, enriched with Nutella and layered with cookies, providing sheer bliss with every bite.
The heart of the mocha and Nutella cake is its cream. Made with butter and coffee, this cream is rich and aromatic, perfect for those who love the intense flavor of coffee. Nutella adds a note of sweetness and creaminess, creating an irresistible contrast with the bold taste of the coffee cream.
To create the cake, layers of cookies and cream are alternated and then the cake is set in the refrigerator. The cookies absorb the cream’s moisture, becoming soft but retaining a slight crunchiness, making each bite interesting and pleasant.
One of the great advantages of this dessert is that it requires no baking, except for the coffee. Just prepare the cream, assemble the layers of cookies and cream, and let it rest in the refrigerator. This makes the dessert perfect even for summer when you prefer to avoid turning on the oven.
Follow me in the kitchen today for the mocha and Nutella cake.
Published May 21, 2016, 16:46
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Autumn
Ingredients
- 48 Pavesini
- 2/3 cup coffee (1 small coffee maker + 2 cups)
- 1 cup Nutella®
- 14 tbsp butter
- 2 1/2 cups powdered sugar
Steps
Work the butter with the coffee and powdered sugar until you get a soft and creamy mixture.
Melt a jar of Nutella in a bain-marie, stirring with a spoon.
Quickly dip the Pavesini in a mixture of water and coffee and place a first layer on the serving plate.
Spread a layer of cream and a layer of Nutella, cover with a layer of Pavesini, and continue until all ingredients are used.
Dust with cocoa and refrigerate for at least an hour before serving.
Bon appetit
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The inspiration for the mocha and Nutella cake recipe comes from a cookbook, but I’ve made some changes to suit my needs. I needed to prepare a dessert quickly, without using the oven, that could be stored in the fridge and was simple to make. So I opted for the cookies I had in the pantry and created this delicious cold cake.
MOCHA and Nutella Cake with Pavesini
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FAQ (Questions and Answers) MOCHA and Nutella Cake with Pavesini
Can I replace Pavesini with other cookies for the mocha cake?
Yes, you can replace Pavesini with other dry cookies that you prefer. Ladyfingers or dry cocoa cookies can be great alternatives.
How long in advance can I prepare the mocha cake?
You can prepare the mocha cake the day before. By letting it rest in the refrigerator for several hours or overnight, the cookies will have time to soften and absorb the flavors.
How long does the cake keep in the fridge?
It keeps well in the fridge for 2-3 days, covered with plastic wrap or aluminum foil to preserve its freshness.
Can I add other ingredients?
Sure! You can enrich the cake with other ingredients like hazelnut crumbs, chocolate chips, or liqueur to personalize the taste and texture.
