Croissant Chocolate Hazelnut Dump Cake
Alright, let’s talk about croissants.
I know, I know—they’re already perfect, buttery creations sent from the heavens to make us feel like sophisticated French aristocrats (even if we’re just eating them in our pajamas).
But you know me, darling—I simply can’t leave well enough alone. That’s why I’ve come up with the ultimate croissant creation: the Croissant Chocolate Hazelnut Dump Cake!
And that’s why we’re taking those croissants, tearing them apart like a drama queen with a grudge, and dunking them into a gooey, chocolate-hazelnut dream.
This is one dump cake that’s so fancy, it might even make you forget that you literally just dumped it all together.
So grab those croissants and let’s get to work—it’s time to live your best, messiest life!
Croissant Chocolate Hazelnut Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 large croissants dramatically torn into pieces (because why not?)
- 1 21-ounce can chocolate pie filling (no judgment here—store-bought is fine)
- 1/2 cup melted butter the good stuff, because you’re worth it
- 1/2 cup chopped hazelnuts for that fancy crunch
- 1/4 cup granulated sugar sweetness overload, anyone?
Instructions
- Preheat your oven to 350°F (or whatever that is in Celsius—I’m too busy baking to check).
- Take your beautifully torn croissants and scatter them in a greased baking dish. Think of it as organized chaos.
- Pour that luscious chocolate pie filling over the croissants. No need to be delicate here—dump it like you mean it!
- Drizzle the melted butter over everything. Yes, all of it. Butter makes everything better.
- Sprinkle the chopped hazelnuts and granulated sugar on top. This is your cake’s moment to shine.
- Bake for 25-30 minutes or until the top is golden brown and your kitchen smells like heaven.
- Let it cool slightly before serving—unless you like living dangerously. In that case, dig in!
Notes
Nutrition
Diva's Terrific Tweaks
Add Nutella Swirls:
Swirl 1/2 cup Nutella into the pie filling for extra hazelnut flavor. Because Nutella makes everything better, obviously.
Top with Cocoa Powder:
Dust the top with cocoa powder before baking for a richer taste. Because we’re nothing if not extra.
Include Espresso Powder:
Add 1 teaspoon espresso powder to the pie filling for a mocha flavor. Because who doesn’t love a little caffeine kick with their dessert?
Presentation Suggestion:
Serve this decadent creation in your finest china (or paper plates, no one’s judging) with a dollop of whipped cream or a scoop of vanilla ice cream.
Throw some more chopped hazelnuts on top if you’re feeling fancy.
This cake’s so indulgent, you might want to prepare a speech thanking the Academy when you bring it to the table.
Ready to turn your leftover croissants into a decadent dessert?
Grab your apron and dive into this sinfully delicious recipe now!
Bon appétit!
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