No-Bake Chocolate and Caramel Cake

Steps

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1. 1
   Melt 100g milk chocolate with hazelnuts together with 80ml heavy cream, stirring until fully combined. Set aside to cool.
   ▶ ≈0:08
2. 2
   Heat 100g milk chocolate in 250ml milk until melted and smooth to create chocolate milk. Let cool.
   ▶ ≈0:27
3. 3
   In a bowl, combine 275g mascarpone cheese and 150g caramel, stirring until smooth and well blended.
   ▶ ≈0:50
4. 4
   Add 350ml cold heavy cream and continue beating until the mixture becomes thick and holds its shape well.
   ▶ ≈1:12
5. 5
   Use a 20cm square cake pan. Dip petit beurre biscuits quickly into the cooled chocolate milk and arrange them as the first layer (about two layers of biscuits).
   ▶ ≈1:22
6. 6
   Spread half of the mascarpone-caramel cream evenly over the biscuit layer.
   ▶ ≈1:49
7. 7
   Cut chocolate bars into small pieces and scatter half of them over the cream layer for added texture and flavor.
   ▶ ≈1:57
8. 8
   Dip more petit beurre biscuits in the chocolate milk and arrange them as a second layer (about two layers).
   ▶ ≈2:17
9. 9
   Spread the remaining mascarpone-caramel cream evenly over the second biscuit layer.
   ▶ ≈2:35
10. 10
    Pour the cooled chocolate ganache over the top and tilt the pan gently to spread it evenly across the surface.
    ▶ ≈2:54
11. 11
    Sprinkle the remaining chocolate bar pieces on top, then refrigerate for 2–3 hours until the cake is fully set.
    ▶ ≈2:54