🍫🥜 Toffee Nutella Cake – A Decadent Hazelnut Treat for True Chocolate Lovers
A nutty base, silky Nutella mousse, gooey caramel center, and a crown of Toffifee – this cake is as irresistible as it sounds.This rich and creamy Toffee Nutella Cake features a nutty sponge, salted caramel, crispy chocolate pearls, and smooth Nutella mousse – the perfect indulgent dessert.This Toffee Nutella Cake is pure comfort in dessert form – inspired by the flavors of Toffifee and Nutella, two chocolatey favorites that never fail. It starts with a light and nutty sponge (you can use either hazelnuts or almonds), then a generous layer of salted dulce de leche and crunchy chocolate pearls. Everything is wrapped in a cloud of Nutella mousse that melts in your mouth.And just to make sure the “Toffee” vibe comes through loud and clear, we top the cake with Toffifee pieces and chocolate shavings. It’s sweet, salty, nutty, and smooth – what’s not to love?Keywords: Nutella mousse cake, toffee chocolate cake, hazelnut sponge, salted caramel mousse cake, no-bake chocolate cake
Ingredients
✳️ Nutty Sponge Base
- 50 g egg whites
- 100 g sugar
- 50 g marzipan
- 75 g hazelnuts or almonds
✳️ Filling
- 4 tbsp dulce de leche or caramelized milk
- Sea salt to taste
- Crispy caramel chocolate pearls e.g., Callebaut
✳️ Nutella Mousse
- 2 gelatin sheets
- 200 g Nutella
- 100 g milk chocolate
- 350 ml heavy cream divided: 150 ml + 200 ml
✳️ Decoration
- Toffifee candies
- Chocolate shavings
Instructions
Nutty Sponge
- Preheat oven to 180°C.
- Whip egg whites and sugar into a stiff meringue.
- Grate marzipan into the meringue and fold gently.
- Blend nuts into coarse flour and fold in.
- Spread into a lined 20 cm springform pan and bake for 20–25 minutes. Cool completely.
- Cut a 16 cm round from the baked cake and place it in the center of a clean 20 cm springform lined with parchment and acetate strip.
Caramel Filling
- Mix dulce de leche with a pinch of sea salt.
- Spread a thick layer over the cooled cake base.
- Sprinkle with crispy chocolate pearls (optional, but delicious).
Nutella Mousse
- Soak gelatin in cold water.
- Melt Nutella and milk chocolate together over a double boiler.
- Heat 150 ml cream and dissolve the gelatin in it.
- Pour warm cream over the chocolate mixture and stir until combined.
- Whip the remaining 200 ml cream to soft peaks.
- Once the Nutella mixture is cool, fold in the whipped cream.
- Pour the mousse over the cake and down the sides to cover completely.
- Freeze for several hours until set.
✨ Final Touch
- Once frozen, remove from mold.
- Decorate with Toffifee, chocolate shavings, or even more crunchy pearls.
- Let thaw in the fridge for 2 hours before serving.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.