Chocolate Hazelnut Mini Pyramid Cake
Introduction (short):
The Chocolate Hazelnut Mini Pyramid Cake is a decadent dessert that combines creamy filling, a crunchy nutty glaze, and a rich chocolate base. Its striking triangular shape makes it a perfect centerpiece for parties or special occasions.
Ingredients:
For the Base:
1 cup chocolate cookie crumbs (or crushed chocolate biscuits)
1/4 cup melted unsalted butter
2 tablespoons cocoa powder
For the Creamy Filling:
1/2 cup heavy whipping cream
4 oz softened cream cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
For the Chocolate Nut Glaze:
3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream
1/2 cup finely chopped roasted hazelnuts or peanuts
Instructions:
Prepare the Base:
Mix the cookie crumbs, melted butter, and cocoa powder until the mixture holds together when pressed.
Press a portion into the bottom of mini pyramid molds or onto small squares of plastic wrap to form the base.
Whip the Filling:
Beat the cream cheese with powdered sugar and vanilla until smooth.
Whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
Shape the Mini Pyramids:
Place a sheet of plastic wrap on a flat surface.
Spread a thin rectangle of cookie base and pipe or spoon a line of cream filling in the center.
Use the plastic wrap to lift the sides, forming a small triangular pyramid. Twist the top to secure.
Chill in the refrigerator for 2–3 hours until firm.
Glaze and Set:
Melt chocolate with cream to make ganache.
Stir in the chopped nuts.
Place the chilled pyramids on a wire rack and pour the glaze evenly over them.
Refrigerate for 20–30 minutes until the glaze sets.
How to Make:
Use a sharp small knife dipped in hot water for clean slices when serving.
Make sure the nuts are roasted and chopped in varied sizes to create a textured, “Ferrero-style” coating.
Chill the pyramids thoroughly before glazing to prevent chocolate from sliding off the sides.
Variations:
White Chocolate Raspberry: Use golden vanilla cookies, white chocolate ganache, and fold fresh raspberries into the cream filling.
Coffee Mocha: Add 1 tablespoon of instant espresso powder to the cookie base for a rich coffee flavor.
Tropical Coconut: Swap hazelnuts for toasted shredded coconut and use coconut-flavored cream for the center.
Salted Caramel Center: Drizzle thick salted caramel sauce inside the cream filling before shaping for a surprise center.
Tips:
Ensure the base is firm by not skimping on butter—it helps the pyramid keep its shape.
Chill the pyramids completely before glazing for smooth, even coating.
Clean the knife between each cut to maintain the layered look.
Vary nut sizes in the glaze for the classic bumpy texture that catches light beautifully.
Use silicone molds or plastic wrap for easy shaping of mini pyramids.
Conclusion (short):
The Chocolate Hazelnut Mini Pyramid Cake offers a perfect combination of creamy, crunchy, and chocolatey textures in an elegant, bite-sized presentation. It’s a dessert that impresses visually and delights every palate.