No-bake chocolate peanut cake

In the mood for a sweet, gourmet pastry? How about this no-bake chocolate peanut cake? It’ll be ready in no time, and you won’t even need to bake it. Just follow my instructions and you’ll have a richly flavored, creamy cake. Everyone will be won over by the particularly exquisite taste of this pastry. The combination of chocolate and pistachios is simply fabulous. Read the recipe quickly and follow me into the kitchen!

Preparation time : 30 minutes
Serves 8

700 g fresh cream
200 g dark chocolate
50 g butter
200 g condensed milk
170 g roasted peanuts (unsalted)

For the couverture:
300 g dark chocolate
1 tablespoon oil

How to make chocolate peanut no-bake cake?

Place 500 g cream, butter and dark chocolate in a saucepan. Heat over low heat until the chocolate and butter have melted (until almost boiling). Remove from heat and allow to cool.

In a bowl, whip remaining cream until stiff. Slowly add 160 g condensed milk and stir from bottom to top. Add the chocolate mixture (which will have cooled in the meantime). Stir with a spatula, again from bottom to top, until the cream is smooth.

Wrap a 20 cm-diameter springform tin in cling film. Melt 60 g chocolate in a bain-marie or microwave with 1 tbsp oil. Mix and pour a portion over the bottom of the cake tin, covering it completely and levelling it with a spatula (or spoon). Place in the freezer and allow to cool completely. Pour the chocolate cream over the base. Return cake to freezer to firm up.

Mix crème au caramel with roasted peanuts and 40 g condensed milk. Pour into the cake tin, smooth with a spatula and return to the freezer.

Remove the cake from the freezer and remove from the tin. Melt the remaining chocolate with two tablespoons of oil. Use it to completely cover the cake, letting the chocolate slide down the edges. To do this, use a spatula.

Leave the cake to cool completely in the freezer. No-bake chocolate peanut cake is ready to serve.