Ingredients:

250 grams of pre-sweetened whipped cream (whipped to stiff peaks)

2 tablespoons of Nutella

1 package of chocolate wafers (approximately 300 grams)

Decorations

Nutella

Hazelnuts

Instructions:

Assemble the cake in a mold measuring 21×11 cm (approximately 8×4 inches).

Spread a thin layer of Nutella on the bottom of the mold.

Arrange the chocolate wafers in a single layer over the Nutella.

Alternately layer the whipped cream and chocolate wafers until you reach the top of the mold, ending with a layer of whipped cream.

Spread Nutella over the top layer of whipped cream.

Decorate the top with hazelnuts.

Refrigerate the cake for at least 2 hours, or until set.

Tips:

If you don’t have pre-sweetened whipped cream, you can use heavy whipping cream and powdered sugar. Beat 1 cup of heavy whipping cream with 3 tablespoons of powdered sugar until stiff peaks form.

You can also use other types of nut for decoration, such as peanuts, almonds, or pistachios.

For a richer chocolate flavor, you can add an additional tablespoon of Nutella to the whipped cream before layering it in the cake.