Le gâteau sans cuisson qui va faire fureur à l’Aïd 🌙

Ingredients

• 200 g Unsalted Peanuts (raw, not salted; toasted in pan or oven)
• 200 g Petit Beurre Biscuits (crushed into fine crumbs; any plain butter biscuit works)
• 2 tbsp Sesame Seeds (lightly toasted)
• 200 g Sweetened Condensed Milk (acts as binder; can substitute with honey for less sweetness)
• 200 g Dark Chocolate (70% cocoa, chopped)
• 1 tbsp Vegetable Oil (helps chocolate melt smoothly)
• 100 g White Chocolate (optional, for marbling effect; chopped)

Instructions

1. Toast the peanuts

   Heat a dry frying pan over medium heat and add the raw peanuts. Stir continuously for about 5 minutes until golden and fragrant. Transfer to a plate to cool.

   Time: PT5M

2. Toast the sesame seeds

   In the same pan, add the sesame seeds and toast over low‑medium heat for 5‑6 minutes, shaking the pan frequently until they turn light brown and aromatic.

   Time: PT6M

3. Grind peanuts coarsely

   Place the cooled peanuts in the food processor and pulse until they are broken into small pieces with some texture; avoid turning them into a fine powder.

   Time: PT2M

4. Crush the biscuits

   Add the petit beurre biscuits to the processor and pulse until you obtain a fine crumb.

   Time: PT2M

5. Combine dry ingredients

   In a large mixing bowl, combine the crushed peanuts, biscuit crumbs, and toasted sesame seeds. Mix with a wooden spoon to distribute evenly.

   Time: PT3M

6. Add the binder

   Pour the sweetened condensed milk over the dry mixture and stir quickly until a sticky, cohesive dough forms. If the mixture feels too dry, add an extra tablespoon of condensed milk; if too wet, add a bit more biscuit crumbs.

   Time: PT3M

7. Prepare the tray

   Line a rectangular baking tray with parchment paper, letting the paper hang over the edges for easy removal later.

   Time: PT1M

8. Spread the base layer

   Transfer the dough onto the parchment and, using a wooden spoon or your hands, press it into an even slab about 1 cm thick. Smooth the surface with a rolling pin or the back of a spoon.

   Time: PT2M

9. Melt dark chocolate

   Place the chopped dark chocolate and 1 tbsp vegetable oil in a saucepan over low heat. Stir continuously until fully melted and smooth.

   Time: PT3M

10. First chocolate coating

    Pour half of the melted dark chocolate over the base layer and spread evenly with an offset spatula to create a smooth surface.

    Time: PT2M

11. Set the first side

    Place the tray in the freezer for 10 minutes to firm the chocolate.

    Time: PT10M

12. Second chocolate coating

    Remove from freezer, flip the cake onto the parchment side, and repeat step 9‑10 with the remaining dark chocolate.

    Time: PT5M

13. Marble effect with white chocolate

    Melt the white chocolate (no oil needed) in a microwave or saucepan. Using a squeeze bag or a spoon, drizzle thin lines over the dark‑chocolate surface and use a toothpick to swirl for a marbled pattern.

    Time: PT5M

14. Final set

    Return the cake to the freezer for another 10 minutes until the white chocolate is firm.

    Time: PT10M

15. Cut and serve

    Lift the cake using the overhanging parchment, place on a cutting board, and cut into 8 equal rectangles or squares.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g