Nutella Chocolate Cake Food

CINNAMON NUTELLA CAKE

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base of a 20cm round cake tin.
• Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat with a wooden spoon for 2-3 minutes, or with an electric hand mixer for 1-2 minutes, until light and fluffy.
• Tip three quarters of the mixture into the tin, spread it level, then spoon the Nutella on in four blobs. Top with the remaining mixture, swirl a few times with a skewer, then smooth to cover the Nutella.
• Sprinkle with the nuts. Bake for 1 hour to 1 hour 10 minutes, until risen, nicely browned, feels firm to touch and springs back when lightly pressed (cover with foil if it starts to brown too quickly). Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack. Wrap tightly in double thick foil to keep fresh for up to a week.

NUTELLA® CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
• Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
• Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
• To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
• To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
• Frost entire cake with buttercream frosting and chill for at least 1 hour.
• For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.

NUTELLA CAKE

Steps:

• preheat your oven to gas mark 5/190 degrees / 375 F
• and line your cake tin(s)
• using a large bowl and wooden spoon cream the sugar and butter together until light and fluffy.
• add the eggs in and beat until smooth. sift the flower and fold it into the mixture, if it feels dry add a little milk.
• add the nutella and mix well.
• put the mixture into your lined tin and use the back of a spoon to level the mixture out.
• place your tin in the oven and check after 20 minutes, if cooked turn the cakes out onto a cooling rack,peel off the greaseproof paper, turn over and leave to cool before decorating!
• melt 250g of nutell in the microwave for 5 seconds on high, pour over the cake and add sweets or nut to make it extra special!
• hope you enjoy your super chocolatey cake ! :)

DECADENT NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F and grease three 8 inch round baking pans and line the bottom with parchment paper.
• In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
• Add boiling water and mix until it's smooth.
• Divide batter into 3 prepared pans and bake 25-30 minutes or until toothpick inserted in center comes out almost clean.
• Cool 10 minutes in the pans, than remove from pans to wire racks upside down (this flattens domed cakes) and cool completely.
• To make the frosting melt 11 oz chocolate and let it cool to a room temperature.
• Beat the butter and sugar until it's light and fluffy, then add chocolate, nutella, vanilla and salt and mix well.
• Add sour cream and mix it well to combine evenly.
• To assemble the cake place a dollop of frosting on the plate, then place the first layer and spread about 1 1/2 of frosting over the cake,. Repeat the process with the other two layer and cover the cake with frosting. Garnish with chocolate sprinkles. Store in the fridge.

NUTELLA CHOCOLATE CAKE

Steps:

• Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm round cake pan; line base and side with baking paper.
• Stir cocoa and the water in a small heatproof jug until cocoa dissolves. Cool 10 minutes.
• Beat butter, sugar and extract in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, then cocoa mixture and Nutella until combined (mixture may look curdled at this stage). Beat in sifted dry ingredients and buttermilk, in two batches, until smooth. Spread mixture into pan.
• Bake cake for 1 and 1/4 hours or until a skewer inserted into the centre comes out clean. Stand cake in pan 5 minutes before turning, top-side up, onto a wire rack to cool.
• Meanwhile, gently combine Nutella and cooled melted chocolate in a medium bowl. Stand at room temperature, stirring occasionally, or until mixture is spreadable (frosting will firm slightly when spreading).
• Spread frosting over top and side of cooled cake.

NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 F and adjust the oven rack to center.
• Grease and line a parchment paper in a 8 inch baking dish. Set a side.
• Add nutella and eggs in a large bowl and beat them with a hand blender or a whisk. Beat the mixture for three minutes, until it slightly increases in volume.
• Add all purpose flour to the nutella mixture. Gently fold in the flour until well incorporated. Scrape the sides and mix thoroughly to avoid any flour sticking in the bottom of the bowl.
• Transfer the prepared batter to the greased pan. Bake the cake for 25 to 35 minutes, until a tooth pick inserted in the center of the cake comes out clean.
• Cool the cake in the pan for 10 minutes and then cool completely on a wire rack. Its important to cool the cake completely before frosting.
• Frost the cake with nutella and enjoy a slice with a cup of cold milk.

NUTELLA CHOCOLATE CARAMEL SAUCE

Steps:

• Combine the Sugar, Water and Corn Syrup (or Glucose) in a large pot over medium-high heat. Brush the sides of the pot with a wet pastry brush to remove any stray Sugar granules.
• Chef's Note: Once the pot is on the heat, do not stir. Stirring can cause the Sugar mixture to recrystallize. Make sure your pot can hold at least three times the volume of your ingredients. Later, when you add the Cream, the mixture will bubble dramatically. If the pot is too small, the Caramel will spill everywhere.
• Make a slurry (i.e. a paste) with the Cream and Cocoa Powder, slowly adding the Cream to the Cocoa Powder while stirring gently.
• Slowly adding the Cream to the Cocoa Powder while stirring helps to create a smoother mixture without leaving dry lumps of Cocoa Powder.
• Continue heating the Sugar until the mixture begins to turn a golden amber. At this point, it is okay to stir gently to redistribute the heat if necessary. Continue heating the Caramel until it turns a deep amber or to approximately 360 - 370 degrees Fahrenheit (182 - 188 degrees Celsius).
• Chef's Note: As the Caramel continues to cook, the rate at which the temperature rises will increase. Keep an eye on your heat and be ready to remove the pot from the stove as you approach your desired color. Remember that the Caramel will continue to cook even after the pot is removed from the heat.
• When the Caramel has reached temperature, remove the pot from the heat and slowly pour in the Cream and Cocoa Powder mixture while whisking actively. Do not pour too much of the mixture in at one time. The mixture will steam and bubble dramatically, and the pot could overflow.
• Once all of the Cream and Cocoa Powder mixture has been incorporated, add the Salt and Butter, and stir until combined. When the Butter is fully incorporated, add the Nutella and stir until combined.
• Set the Nutella Chocolate Caramel Sauce aside to cool and thicken, stirring occasionally.
• Store the Nutella Chocolate Caramel Sauce in an airtight container in the refrigerator for up to a month or in the freezer for several months. The cold Nutella Chocolate Caramel Sauce is very thick. To return it to a pouring consistency, gently heat it over a double boiler.

NUTELLA AND CHOCOLATE BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 180°C.
• In a medium sized mixing bowl, add the butter, cocoa, and Nutella. Pour the coffee over, and whisk to combine until smooth and all of the butter is melted. Set aside to cool slightly, then add the full fat yoghurt, eggs, and vanilla, and mix well to combine.
• In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl.
• Leave the batter to sit in the bowl for 5 minutes. During this time, rub extra unsalted butter all over the inside of an 10 cup bundt pan.
• Tap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then tap one more time. Place onto a sheet pan.
• Bake the bundt cake for 55-60 minutes, testing for doneness after 45 minutes, or until a skewer inserted into the deepest part of the cake comes out clean. If the top is browning too soon cover the top with parchment paper and drop the temperature to 160C. Until the skewer comes out clean.
• Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.
• To decorate, in a small bowl mix the icing sugar and cocoa powder, whisk a splash of milk in and add enough to have a thick pouring consistency so it doesn't run off the cake.
• In a bowl, place the unwrapped Ferrero Rocher and sprinkle over the golden lesture and swirl the bowl around to coat the chocolates lightly in gold. Place on top of the icing evenly on top of the cake. Leave to set.

NUTELLA CHOCOLATE CAKE

Steps:

• 1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
• 2. Add all dry ingredients to a large bowl and whisk together.
• 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
• 4. Add vanilla to boiling water and add to mixture. Mix well.
• 5. Pour into four 8 inch cakes pans and bake at 300 degrees for about 25 minutes, or until a toothpick comes out with a few crumbs. I baked the cakes in two batches, two at a time, with about 1 1/2 cups of batter per pan.
• 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
• 7. Make icing while cakes cool. Beat together butter and shortening until smooth.
• 8. Add Nutella and mix until smooth.
• 9. Slowly add half of the powdered sugar and mix until smooth.
• 10. Add 2-3 tbsp of milk or water and mix until smooth.
• 11. Slowly add the remaining powdered sugar and mix until smooth.
• 12. Add more water or milk until the frosting is the right consistency.
• 13. Once cakes are cool, remove cake domes from top with a large serrated knife. See my tips on how to level a cake and how to stack a cake.
• 14. Place first layer of cake on a plate or cardboard cake circle. Add about 3/4 cup of frosting and spread into an even layer.
• 15. Add second layer of cake and add another 3/4 cup of frosting and spread into an even layer.
• 16. Add third layer of cake on top and add another 3/4 cup of frosting and spread into an even layer.
• 17. Top frosting with the fourth layer of cake, then frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake.
• 18. To make the chocolate ganache, place the chocolate chips in a medium sized bowl.
• 19. Microwave the heavy whipping cream just until it starts to boil. Pour over the chocolate chips and let sit for 2-3 minutes, then whisk until smooth (see my tips on making chocolate ganache).
• 20. Drizzle the chocolate ganache around the edge of the cake, then pour the remainder of the ganache on top of the cake and spread evenly. I like to use a squeeze bottle for drizzling around the edges. See my tips for making a chocolate drip cake.
• 21. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher candy. I used Ateco tip 849.
• 22. Cake is best when well covered for 3-4 days.

HAZELNUT CAKE WITH NUTELLA MOUSSE

Steps:

• For the hazelnut cake: Preheat the oven to 325 degrees F. Butter and flour a 9-inch round or square baking pan.
• Pulse the hazelnuts until coarsely chopped in a food processor. Reserve. Combine the flour, cocoa powder, baking powder and salt together in a medium bowl.
• Combine the butter, sugar and vanilla in a large mixing bowl, and then beat until the mixture is light and fluffy, using an electric mixer. Beat in the eggs one at a time. Add the hazelnut paste and beat until incorporated and there are no lumps. Gradually add in the flour mixture, stopping the beater when it is just combined.
• Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.
• Transfer the batter to the pan and bake until a toothpick comes out clean when inserted into the middle of the cake, 45 to 50 minutes. Let the cake cool 10 minutes, then remove from the pan and let cool completely.
• For the nutella mousse: Mix the Nutella and mascarpone in a large bowl to combine. Beat the heavy cream in another large bowl, using a hand mixer, until just under soft peaks. Add in the Nutella mixture in 2 additions, and beat until you don't see any streaks. Place the mousse in a pastry bag fitted with a medium star tip. Refrigerate until ready to serve.
• To serve and assemble the cake: Cut the cake into 3-inch squares or rounds and cut each in half equatorially. Pipe the mousse on both the bottom and top halves of each of the cakes, and then give each cake a light sprinkey-dink of the chopped hazelnuts.

NUTELLA STRAWBERRY SWISS ROLL CAKE (VIDEO)

Steps:

• Preheat the oven to 350F/177C and line a large baking sheet (13x18-inches) with parchment paper, leaving the sides ungreased. Prepare the sponge cake first: place the eggs and sugar into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are almost white in color, thick and voluminous. Next, add in the vanilla and coffee extracts and whisk again for 30 seconds.
• In a separate bowl, combine the flour, cocoa powder and baking powder and stir together. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly from the bottom of the mixing bowl after each addition; keep the eggs as fluffy as possible. Pour the prepared batter into your baking sheet and spread evenly to the edges. Bake in the preheated oven for 18 to 20 minutes, just until the top is set.
• Immediately after removing the cake from the oven, run a knife or spatula along the edge to release it from the pan. Using a sifter, dust the top of the cake lightly with additional cocoa powder. Lay a clean kitchen towel over the top of the cake, then gently invert it onto a cooling rack. Peel away the parchment paper and dust the second side of the cake with cocoa powder. While the cake is still hot, gently roll it into a tight log and set it onto a cool rack to cool completely (place into the freezer to cool quickly). Watch my video recipe to see how it's done!
• Next, prepare the Nutella whipped cream. Place the softened butter and the Nutella into a mixer bowl and whisk for 2 to 3 minutes, until creamy, fluffy and well combined. Add in the chilled heavy cream (make sure it's really cold!) and mix on medium speed for 30 seconds. Stop to scrape down the mixing bowl, then mix again on high speed for 1 to 1 1/2 minutes, just until stiff peaks form; do not overmix!
• Gently unroll the cooled cake and use a pastry brush to lightly soak the cake with sweet wine or simple syrup. Then spread the Nutella whipped cream evenly to the edges with an off-set spatula, reserving 1 cup for garnishing the top. Spread the chopped strawberries in an even layer over the frosting, then roll the cake back up gently but firmly the same way. Place a serving tray at the end of the cake roll to effortlessly roll the cake right onto the platter. Watch my video recipe to see how it's done!
• Transfer the remaining frosting into a pastry bag; I used Ateco tip #829. Add dollops or swirls of cream on top of the cake and garnish with additional fresh strawberries. I recommend refrigerating the cake for at least an hour before enjoying. Keep the cake refrigerated when not enjoying.
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ULTIMATE CHOCOLATE AND NUTELLA CAKE

Steps:

• Preheat the oven to 160C (325F). Grease and line three 20cm (8in) cake tins and dust with flour, shaking any excess.
• Place the chocolate and butter in a bowl and set over a pot of barely simmering water. Allow them to gradually melt and stir together until smooth.
• Add the coffee and use a hand whisk to mix it in.
• Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in.
• Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth.
• Divide evenly between your prepared cake tins and bake for 20-25 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean.
• Cool in the tins for 15 minutes and then carefully remove from the tins and cool on a wire rack. Be gentle as the cakes can be a little fragile.
• Make the filling: put the Nutella and vanilla to the bowl of your stand mixer. Whisk for 3-4 minutes on high speed and then use a spatula to scrape the bottom and sides of the bowl.
• Lower the speed and add the cream in a steady stream. Increase the speed to maximum and whip until you have firm peaks - be watchful as the cream will split if you overdo it.
• Transfer to a piping bag fitted with a round tip and pipe over the cake layers. Sandwich together and pop in the freezer (or fridge) for 10 minutes.
• Use a palette knife to add a crumb coating of the Nutella cream over the entire cake. Return to the freezer (or fridge) while you prepare your glaze.
• Make the glaze: put the cream, milk and golden syrup in a medium saucepan and bring to the boil over medium-low heat.
• Put the chopped chocolate in a bowl and as soon as the cream comes to the boil pour it over the chocolate and set aside for a couple of minutes.
• Use a small balloon whisk and stir very gently in the centre of the bowl using very small motions. Be patient and keep stirring very gently until the chocolate melts and turns into a glossy glaze.
• Add the butter and stir together until completely smooth. By now the glaze should be still warm enough to be runny but not so hot that it melts your crumb coating.
• Take your cake out of the freezer and then pour the glaze over it until it starts to drip down the sides. You can cover the entire cake or reserve some of the glaze for decoration. Let the glaze cool and set slightly before adding any decorations.
• If you have reserved some of the glaze leave it to cool completely (in the fridge) then transfer to your stand mixer and whisk until it forms firm peaks. Put in a piping bag fitted with a large star tip and pipe some rosettes on the cake (be careful if the glaze is still wet).
• Serve the cake at room temperature but keep in the fridge until 30 minutes before you are ready to serve.

NUTELLA CHOCOLATE CAKE WITH NUTELLA BUTTERCREAM

Steps:

• Nutella Chocolate Cake.
• Trace the bottoms of two 9" X 1 1/2" pans onto parchment paper. Cut out the outlines. Butter and flour both pans, knocking out excess flour. Place traced parchment paper onto pan bottoms.
• Cream butter and sugar gradually, creaming well after each addition. Add eggs, one at a time, beating well after each. Mix in melted and cooled chocolate and nutella.
• Sift cake flour with baking soda and salt. Add to creamed mixture alternately with milk and vanilla, beating well after each addition until smooth.
• Pour into two prepared 9" X 1 1/2" cake pans. Bake at 350 F for 30-35 minutes, or until a tester inserted near the center of the cake comes out clean.
• Cool in pans on a cooling rack for 10 minutes. Run a knife around the edge of the pans, invert cakes onto rack and let cool completely.
• Nutella Buttercream.
• In a bowl beat the butter with an electric mixer at medium speed until light and creamy.
• Break the chocolate into squares and place in a microwave-safe bowl. Microwave, stopping and stirring every 15 seconds, until melted. Do not allow the temperature to exceed 160°F Allow chocolate to cool until no longer warm to the touch.
• Mix the nutella into the melted and cooled chocolate with a spoon. Do not use an electric mixer and do not over-beat! This will keep the frosting dense and spreadable.
• Mix the nutella mixture into the butter using a spoon. Do not use an electric mixer and do not over-beat. The finished buttercream should be dark in color with a dense flavor. It will be somewhat soft and may need to be briefly chilled to firm up to frosting consistency.

DEVIL'S FOOD NUTELLA CAKE

Steps:

• Directions Follow the directions on the back of the cake mix, but only use half of the oil called for*. Bake as directed for a greased bundt pan. Let cake cool completely before inverting onto a wire rack. Using a chopstick of the end of a slender wooden spoon, poke holes all over the top of the cake. Be sure not to poke all the way through the cake. Set aside. To a medium sauce pan, add the sweetened condensed milk and Nutella. Set over low heat and stir until just blended and heated through. Immediately pour mixture over the cake**. Sprinkle half of the crushed candy bars on top and let set for 30 mins***. Just before serving, transfer to a serving plate, top with thawed frozen whipped topping, and sprinkle with remaining crushed candy bar.

CHOCOLATE NUTELLA LAVA CAKE

Steps:

• Place your butter & chocolate chips into a double boiler & allow to melt completely over the steaming water. Stir frequently. WHILE the chocolate butter is melting. Place the eggs & sugar into the bowl of your mixer. With the whisk attachment mix on medium-high speed until they become light & thick (about 8-9 mins). When light & thick add the flour & mix together. SLOWLY & GRADUALLY pour the chocolate/butter mixture into the egg mixture. Mixing on low until well combined & develops a glossy sheen (about 5-6 mins).
• Preheat your oven to 350 degrees. WHILE the mixture is finishing it's final mixing (turning glossy) GENEROUSLY spray 4 small ramekins with cooking spray. When the batter is finished it's time to assemble:.
• Place your sprayed ramekins onto a cooking tray. Ladle batter HALFWAY up the side of each ramekin. Then, spoon 1 tbsp of Nutella into each ramekin. Finish ladling remainder of batter into each ramekin (do not overfill). Bake ramekins for 10-14 mins until outside is solid and top appears to be soft (but NOT jiggly).
• WHILE cakes are cooking, chop your walnuts & cut your strawberries. When cakes are ready CAREFULLY remove them from oven, place a plate on top of each one and quickly invert it. With a kitchen towel remove the ramekin, cake should fall right out. Garnish with nuts & strawberries. Serve immediately!

FLOURLESS NUTELLA CHOCOLATE CAKE

Steps:

• Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
• Butter and lightly coat a 9″ springform pan with unsweetened cocoa powder.
• Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
• Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
• Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
• In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
• Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they're completely mixed in).
• Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
• Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
• Can serve plain or with whipped cream and/or berries.

NUTELLA CHOCOLATE CHIP COOKIE ICEBOX CAKE

Steps:

• Whip the heavy cream until it starts to become thick (not fully whipped).
• Add the entire jar of nutella and the cocoa powder to the cream, and beat thoroughly. There should be no lumps, and the cream should be whipped. make sure not to overbeat or the cream will separate.
• Briefly dip each cookie in the half cup of milk, then put one layer of chocolate chip cookies on the bottom of an 8x8 inch square pan (fill in holes with pieces on each layer of cookies, doesn't have to be flat or attractive -- just needs to cover the layer. Since you're putting round cookies in a square pan, square off the edges by breaking the cookies in half to line the flat sides against the edge of the pan, then just fill in the rest).
• Layer 1/3 of the cream mixture on top.
• Repeat cookie and cream layers until you finish with the cream on top (there are three layers of cookies and three layers of cream).
• Refrigerate overnight or at least 12 hours (it needs time to soften!).
• This gets better over time, and can be stored for at least a week in the refrigerator - perfect for a large party, to get dessert out of the way far ahead of time!