Chocolate Nutella Toffee Icebox Cake

Chocolate Nutella Toffee Icebox Cake is a side dish that serves 10. One serving contains 585 calories, 6g of protein, and 41g of fat. For $1.58 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from A Family Feast has 1216 fans. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. A mixture of chocolate wafers, vanilla, toffee bits, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a not so excellent spoonacular score of 35%. Users who liked this recipe also liked Double Chocolate Nutella Toffee Skillet Brownie, Nutellan Oreo Icebox Pies, and Chocolate Icebox Cake.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 300 minutes

 

Ingredients:

1 ½ packages of Nabiso Famous Chocolate Wafers

3 cups heavy cream

1 cup Nutella

1 cup Heath English Toffee Bits

1 tablespoon vanilla

Equipment:

stand mixer

whisk

bowl

offset spatula

microwave

Cooking instruction summary:

Place the bowl of a stand mixer and the whisk attachment in the refrigerator until chilled. Remove the bowl and attach to your mixer and whip together heavy cream and vanilla until soft peaks form. Do not sweeten the cream.In another bowl, microwave the Nutella on high for 20-30 seconds (depending on the strength of your microwave) then remove from the microwave and stir. You want the Nutella to be soft and runny enough to drizzle (like the consistency of hot fudge sauce) but not so hot that it is melted.On a plate or cake pedestal, place one chocolate wafer in the center and then surround it with 6 additional wafers so you have a circle of cookies plus one in the middle. Cover the wafer layer with a ½ cup scoop of whipped cream. Using an offset spatula or the back of a large spoon, spread the whipped cream evenly to cover the wafers. Drizzle a heaping tablespoon of Nutella over the layer of whipped cream and using your offset spatula or spoon, gently blend the Nutella into the whipped cream. Sprinkle with a small layer of toffee bits.Repeat the layers of chocolate wafers, whipped cream, Nutella and toffee bits until you have 9-10 layers, ending with a layer of whipped cream. Garnish with a sprinkle of toffee bits and a dollop of Nutella in the center. Refrigerate for at least 5 hours or overnight. When ready to serve, slice and serve immediately. Note: Cake may also be placed in the freezer for a more ice cream-like consistency and to make the slicing a little easier.

 

Step by step:


1. Place the bowl of a stand mixer and the whisk attachment in the refrigerator until chilled.

2. Remove the bowl and attach to your mixer and whip together heavy cream and vanilla until soft peaks form. Do not sweeten the cream.In another bowl, microwave the Nutella on high for 20-30 seconds (depending on the strength of your microwave) then remove from the microwave and stir. You want the Nutella to be soft and runny enough to drizzle (like the consistency of hot fudge sauce) but not so hot that it is melted.On a plate or cake pedestal, place one chocolate wafer in the center and then surround it with 6 additional wafers so you have a circle of cookies plus one in the middle. Cover the wafer layer with a ½ cup scoop of whipped cream. Using an offset spatula or the back of a large spoon, spread the whipped cream evenly to cover the wafers.

3. Drizzle a heaping tablespoon of Nutella over the layer of whipped cream and using your offset spatula or spoon, gently blend the Nutella into the whipped cream. Sprinkle with a small layer of toffee bits.Repeat the layers of chocolate wafers, whipped cream, Nutella and toffee bits until you have 9-10 layers, ending with a layer of whipped cream.

4. Garnish with a sprinkle of toffee bits and a dollop of Nutella in the center. Refrigerate for at least 5 hours or overnight. When ready to serve, slice and serve immediately. Note: Cake may also be placed in the freezer for a more ice cream-like consistency and to make the slicing a little easier.


Nutrition Information:

Quickview
710k Calories
5g Protein
48g Total Fat
63g Carbs
2% Health Score
Limit These
Calories
710k
36%

Fat
48g
75%

  Saturated Fat
31g
197%

Carbohydrates
63g
21%

  Sugar
42g
48%

Cholesterol
123mg
41%

Sodium
335mg
15%

Alcohol
0.45g
2%

Caffeine
4mg
2%

Get Enough Of These
Protein
5g
12%

Vitamin A
1327IU
27%

Manganese
0.53mg
27%

Vitamin E
2mg
18%

Copper
0.32mg
16%

Iron
2mg
16%

Phosphorus
148mg
15%

Vitamin B2
0.25mg
15%

Fiber
2g
12%

Magnesium
45mg
11%

Calcium
98mg
10%

Vitamin B1
0.12mg
8%

Folate
30µg
8%

Potassium
269mg
8%

Vitamin B3
1mg
6%

Zinc
0.93mg
6%

Selenium
3µg
5%

Vitamin B5
0.47mg
5%

Vitamin B12
0.27µg
5%

Vitamin K
4µg
4%

Vitamin D
0.5µg
3%

Vitamin B6
0.07mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

A watermelon is over 92% water by weight.

Food Joke

Directions Shlomo goes to see his psychiatrist. "Doctor, my wife Fay is being unfaithful to me. Every night, she goes to Palwin’s Wine Bar and picks up a man. She sleeps with anybody who asks her to. I`m going crazy with worry. What on earth should I do?" Relax," says the Doctor, "take a couple of deep breaths and try to calm down. Now, first of all tell me exactly where Palwin’s Wine Bar is."

Popular Recipes
Southeast Asian Slow Cooked Winter Vegetables

Foodnetwork

Browned Butter Toffee Chocolate Chip Cookies

Handle the Heat

Poppy Seed Chicken Casserole

Spicy Southern Kitchen

Long Island iced tea

Casaveneracion

Sun's Korean Marinating Sauce

Allrecipes