노오븐! 노반죽! 집에서 쉽게 만드는 진한 풍미의 흑백 초콜릿 케이크!!

Ingredients

• 400 ml Whole Milk (room temperature)
• 120 g Granulated Sugar (fine granules)
• 60 g Unsweetened Cocoa Powder (sifted)
• 150 g Unsalted Butter (softened, cut into cubes)
• 400 g Digestive Biscuits (crushed to fine crumbs)
• 100 g Walnuts (roughly chopped)
• 240 g Roasted Peanuts (divided for coating and stripes)
• 100 g Dark Chocolate (70% cocoa, broken into pieces)
• 80 g White Chocolate (broken into pieces)
• 27 g Vegetable Oil (approximately 2 Tbsp, divided)

Instructions

1. Make Chocolate Base

   In a saucepan over medium‑low heat, melt the sugar until it just starts to caramelize, then whisk in the cocoa powder and a splash of milk. Stir continuously until the mixture becomes glossy, then remove from heat. Add the butter cubes, stir until fully melted, and let the mixture cool to room temperature.

   Time: PT15M

   Temperature: medium‑low

2. Prepare Biscuit‑Walnut Mix

   Place the biscuits in a zip‑top bag and crush them with your hands or a rolling pin until fine. Roughly chop the walnuts. In a large mixing bowl combine the biscuit crumbs, chopped walnuts and the cooled chocolate base. Mix until evenly coated.

   Time: PT10M

3. Form the Cake Roll

   Line a 9‑inch springform pan (or a shallow dish) with parchment paper. Press the biscuit‑chocolate mixture firmly into the pan, shaping it into a uniform roll. Cover with another sheet of parchment and refrigerate for 1 hour to set.

   Time: PT5M

   Temperature: 4°C

4. Prepare Dark Chocolate Coating

   Melt the dark chocolate in a microwave in 20‑second bursts, stirring between bursts, or use a double‑boiler. Stir in 15 g vegetable oil until smooth. Mix in 75 g of roasted peanuts, then let the coating cool until it thickens but is still spreadable (about 5 minutes).

   Time: PT10M

   Temperature: medium

5. Coat with Dark Chocolate

   Remove the cake from the fridge, peel away the top parchment sheet, and spread the dark chocolate coating evenly over the exposed side. Return the cake to the fridge and let the coating set for 30 minutes.

   Time: PT5M

   Temperature: 4°C

6. Prepare White Chocolate Stripe

   Melt the white chocolate using a double‑boiler (or microwave) being careful no water contacts it. Stir in 12 g vegetable oil. Fold in 45 g roasted peanuts and allow to cool until spreadable (≈5 minutes).

   Time: PT10M

   Temperature: medium

7. Create White Chocolate Stripe

   Place the parchment paper that was used on the opposite side of the cake back onto the cake. Spread the white chocolate mixture in a thin stripe along the edge, then gently lift the parchment and let the chocolate flow back onto the cake, forming a clean stripe. Refrigerate for another 1 hour to fully set.

   Time: PT5M

   Temperature: 4°C

8. Slice and Serve

   Remove the cake from the pan, peel off any remaining parchment, and cut into 8 even slices. Serve plain or with a scoop of vanilla ice cream.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g