Gâteau sans cuisson goût snickers 😋😋😋 le zellige

Ingredients

• 1000 g Roasted Peanuts (coarsely ground; use roasted peanuts for authentic crunch)
• 350 g Granulated Sugar (for caramel; fine white sugar works best)
• 400 ml Heavy Cream (40 cl whole milk cream, pre‑heated to avoid thermal shock)
• 50 g Unsalted Butter (cut into cubes, softened)
• 200 g Milk Chocolate (good quality, meltable; break into pieces before melting)
• 200 g White Chocolate (good quality, meltable; break into pieces before melting)

Instructions

1. Prepare the caramel‑peanut filling

   In a saucepan over low heat, melt the granulated sugar until it turns a deep amber caramel. Carefully pour the pre‑heated cream in 2‑3 batches, stirring continuously to avoid splatter. Once smooth, add the butter cubes, stir until fully incorporated, then remove from heat.

   Time: PT10M

2. Combine peanuts with caramel

   Place the roasted peanuts in a food processor and pulse until coarsely ground. Transfer to a mixing bowl and fold the warm caramel into the peanuts until a sticky, cohesive filling forms.

   Time: PT5M

3. Line the mold and add the filling

   Line the 23 cm round baking mold with parchment paper. Spoon the peanut‑caramel filling into the mold, spreading evenly with the back of a spoon. Tap the mold gently on the counter to level the surface.

   Time: PT5M

4. Melt the milk chocolate

   Break the milk chocolate into pieces and melt it either in the microwave in 20‑second bursts, stirring between bursts, or using a double boiler. Stir until completely smooth.

   Time: PT5M

5. Add the milk‑chocolate layer

   Pour the melted milk chocolate over the caramel‑peanut base, spreading quickly with a spatula to create an even layer. Allow the cake to set at room temperature until the chocolate is firm (about 1 hour 30 minutes).

   Time: PT5M

6. Flip the cake

   Place a flat plate on top of the mold, then invert the cake onto a second plate so the milk‑chocolate layer is now the bottom. Gently lift the mold away.

   Time: PT5M

7. Melt the white chocolate

   Repeat the melting process with the white chocolate, ensuring it stays below 45 °C and is completely smooth.

   Time: PT5M

8. Add the white‑chocolate top layer

   Pour the melted white chocolate over the exposed side of the cake, spreading evenly. Let it set at room temperature for another 1 hour 30 minutes.

   Time: PT5M

9. Create decorative chocolate lines

   Fill a small pipette or squeeze bottle with a little melted milk chocolate. Pipe irregular back‑and‑forth lines over the white‑chocolate surface. Using a long knife, drag horizontally from right to left, then repeat from left to right to create a marbled mille‑feuille effect.

   Time: PT10M

10. Final set and cutting

    Allow the fully decorated cake to rest for an additional 1 hour 30 minutes at room temperature to ensure all layers are firm. Using a sharp knife, cut the cake into 1‑2 cm thick horizontal slices, then cut each slice diagonally to form diamond‑shaped pieces.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

35 g

Fat

22 g

Fiber

2 g