Chocolate-Hazelnut Icebox Cake

Ingredients

• •1 1/2 cup chocolate hazelnut spread
• •1/3 cup hazelnut-flavored liqueur
• •2 cup heavy whipping cream
• •18 whole chocolate graham crackers, (about 5 x 2-in./13 x 5-cm rectangles), divided
• •2 tbsp unsweetened cocoa powder, for dusting
• •1/2 cup heavy whipping cream
• •2 tbsp hazelnut-flavored liqueur
• •2 tbsp powdered sugar
• •Cocoa powder, for garnish
• •Hazelnuts, toasted and chopped for garnish
• •1/2 cup semi-sweet chocolate chips, for Chocolate Flower garnishes

Steps

1. 1For filling, combine chocolate hazelnut spread and liqueur in Stainless (4-qt./4-L) Mixing Bowl; beat on medium speed of electric mixer until well blended. Gradually add cream; increase speed to medium-high and continue beating just until very soft peaks form (do not overbeat).
2. 2For cake, arrange four and a half of the crackers in a single layer in Square Baking Pan; top with 1 cup (250 mL) of the hazelnut filling. Spread filling to edges with Small Spreader; repeat layers three more times, ending with all of the remaining filling. (There will be more filling on top than in the inner layers.) Cover and refrigerate at least 8 hours or overnight.
3. 3When ready to serve, prepare hazelnut cream. Beat cream on medium-high speed of mixer in Stainless (2-qt./2-L) Mixing Bowl until soft peaks form. Add liqueur and powdered sugar; continue beating until stiff peaks form.
4. 4Sprinkle cake with cocoa powder using Flour/Sugar Shaker; cut into servings. Top each serving with hazelnut cream and garnish with hazelnuts and Chocolate Flowers, if desired.
5. 5Cook’s Tips: For Chocolate Flowers, place 1/2 cup (125 mL) semi-sweet chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 1 minute or until mostly melted, stirring every 20 seconds. Pour melted chocolate into resealable plastic bag; twist to secure. Cut a small tip off corner of bag to allow chocolate to flow through. For three-dimensional design, cut 12 pieces of Parchment Paper into 21/2 x 3-in. (6 x 7.5-cm) squares; fold in half. Fit parchment in wells of Muffin Pan. Pipe chocolate flower on Parchment Paper; refrigerate 15 minutes or until set.