Comment faire des ZELLIGES - gâteaux marbrés chocolat cacahuète sans cuisson (recette du Maghreb)

Ingredients

• 1 kilogram Raw Unsalted Peanuts (raw, unsalted, shelled)
• 200 grams Petits Beurre Cookies (fine crumbs, processed in a blender)
• 2 tablespoons Sweet Chocolate Powder (cocoa powder sweetened, can be homemade by mixing cocoa with sugar)
• 12 tablespoons Liquid Caramel (store‑bought caramel sauce)
• 12 tablespoons Honey (or replace with glucose syrup for a cheaper version)
• 500 grams Dark Chocolate (70% cocoa, for the first chocolate layer)
• 3 tablespoons Neutral Oil (vegetable or canola oil, added to melted chocolate for shine)
• 500 grams White Chocolate (for the second chocolate layer)
• 100 grams Dark Chocolate (Decoration) (melted and piped for marbling lines)
• 3 tablespoons Additional Neutral Oil (for the white chocolate melt)
• 2 sheets Parchment Paper (for lining trays and rolling the base)

Instructions

1. Roast Peanuts

   Preheat the oven to 150°C. Spread the raw peanuts in a single layer on a baking sheet and roast, stirring occasionally, until they turn golden and fragrant.

   Time: PT20M

   Temperature: 150°C

2. Coarsely Chop Peanuts

   Remove the peanuts from the oven and let them cool slightly. Using a sharp knife, roughly chop the peanuts; do not blend, to keep a crunchy texture.

   Time: PT5M

3. Process Petits Beurre

   Place the petits beurre cookies in a blender or food processor and pulse until they become a very fine crumb.

   Time: PT5M

4. Combine Base Ingredients

   In a large mixing bowl, combine the chopped peanuts, the fine biscuit crumbs, 2 Tbsp sweet chocolate powder, 12 Tbsp liquid caramel and 12 Tbsp honey (or glucose syrup). Mix until a compact, pliable paste forms.

   Time: PT5M

5. Form and Roll the Base Layer

   Line a second baking sheet with parchment paper. Transfer the paste onto the parchment and spread it evenly. Place another sheet of parchment on top and roll with a rolling pin to achieve a uniform thickness.

   Time: PT5M

6. Melt Dark Chocolate and Add Oil

   Set up a double boiler. Melt 500 g dark chocolate over simmering water, stirring gently. Once smooth, stir in 3 Tbsp neutral oil until fully incorporated.

   Time: PT5M

7. Apply First Chocolate Layer and Chill

   Pour the melted dark chocolate over the rolled peanut base, spreading it evenly with a spatula. Place the sheet in the refrigerator to let the chocolate set.

   Time: PT2M

8. Flip Cake and Melt White Chocolate Mixture

   After the dark layer has hardened, flip the whole sheet so the chocolate side is down. In a clean double boiler, melt 500 g white chocolate together with 3 Tbsp neutral oil and 100 g dark chocolate, stirring until smooth.

   Time: PT5M

9. Spread White Chocolate Layer

   Evenly spread the white‑chocolate mixture over the surface of the cake.

   Time: PT2M

10. Pipe Dark Chocolate Lines and Marble

    Fill a piping bag with the remaining 100 g melted dark chocolate. Pipe straight lines across the width of the cake, then use a toothpick to draw perpendicular lines, creating a marbled pattern.

    Time: PT5M

11. Final Chill

    Return the sheet to the refrigerator and let the white‑chocolate layer and decorative lines set completely.

    Time: PT2M

12. Cut Into Squares

    Remove the cake from the fridge. Wet a sharp knife blade in hot water, wipe dry, and cut the sheet into small squares. Wetting the blade prevents it from sticking to the chocolate.

    Time: PT5M

13. Store

    Place the squares in airtight containers or individual paper cups. Keep refrigerated; they stay fresh for up to fifteen days.

    Time: PT2M

Nutrition Facts

Calories

412

Protein

8 g

Carbohydrates

45 g

Fat

22 g

Fiber

4 g