zellige (gâteau sans cuisson)
zellige (gâteau sans cuisson) is a easy Moroccan recipe that serves 8. 350 calories per serving. Recipe by nelya's cuisine on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $11.71 total, $1.46 per serving
Ingredients
- 200 g Dark Chocolate (70% cocoa, broken into pieces)
- 100 g White Chocolate (Good melting quality, no additives)
- 100 g Almonds (Raw, roughly chopped)
- 50 g Peanuts (Unsalted, roughly chopped)
- 50 g Sesame Seeds (Lightly toasted)
- 200 g Sweetened Condensed Milk (Approximately half a standard 397 g can)
- 150 g Digestive Biscuits (Broken into small pieces; can substitute with graham crackers)
- 30 g Unsalted Butter (Melted, for biscuit base)
- 1 tsp Vanilla Extract (Pure vanilla)
- 1 pinch Salt (Enhances chocolate flavor)
Instructions
Prepare the pan
Line a 20 cm square baking tray with parchment paper, allowing excess to hang over the sides for easy removal.
Time: PT2M
Toast nuts and sesame
In a dry skillet over medium heat, toast the almonds, peanuts and sesame seeds for 3‑4 minutes, stirring constantly until fragrant. Transfer to a bowl to cool.
Time: PT5M
Make biscuit base
Place the digestive biscuits in a zip‑lock bag and crush them with a rolling pin. Mix the crumbs with melted butter until evenly coated.
Time: PT4M
Press biscuit layer
Evenly spread the biscuit‑butter mixture into the prepared tray, pressing firmly with the back of a spoon to form a compact base.
Time: PT3M
Melt dark chocolate
Combine the dark chocolate pieces with half of the condensed milk in a saucepan. Melt over low heat, stirring constantly until smooth.
Time: PT5M
Temperature: Low heat
Add nuts to dark chocolate
Stir the toasted almonds, peanuts and sesame seeds into the melted dark chocolate mixture. Mix until the nuts are fully coated.
Time: PT2M
Layer dark chocolate mixture
Pour half of the dark‑chocolate‑nut mixture over the biscuit base and spread evenly.
Time: PT2M
Melt white chocolate
In a clean saucepan, melt the white chocolate with the remaining condensed milk over low heat, stirring until smooth.
Time: PT5M
Temperature: Low heat
Combine and marble
Pour the white‑chocolate mixture over the dark‑chocolate layer. Using a toothpick, swirl gently to create a marbled pattern.
Time: PT3M
Set the cake
Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or until firm.
Time: PT0M
Unmold and serve
Lift the cake out using the overhanging parchment, place on a cutting board and cut into 8 squares.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Tree nuts (almonds), Peanuts, Milk, Wheat (biscuits)
Ingredient Substitutions
- Instead of Dark Chocolate: Semi‑sweet chocolate, Couverture chocolate
- Instead of White Chocolate: Milk chocolate (will change flavor), White chocolate chips
- Instead of Almonds: Hazelnuts, Cashews
- Instead of Peanuts: Roasted peanuts, Soy nuts
- Instead of Sesame Seeds: Poppy seeds, Sunflower seeds
- Instead of Sweetened Condensed Milk: Evaporated milk + sugar, Coconut condensed milk (for dairy‑free)
- Instead of Digestive Biscuits: Graham crackers, Plain tea biscuits
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Vanilla Extract: Almond extract (use half amount), Maple syrup (for flavor)
- Instead of Salt: Sea salt
Equipment Needed
- Mixing Bowl
- Saucepan
- Spatula
- Baking Tray
- Parchment Paper
- Toothpick (optional)
- Measuring Cups and Spoons
- Knife
Critical Steps — Do Not Skip
- Melting chocolate without any water to avoid seizing.
- Ensuring the biscuit base is firmly pressed before adding the chocolate layers.
- Creating the marble effect with a toothpick before the cake sets.
Chef Tips from the Video
- Toast the nuts just until fragrant; this enhances their flavor without making them bitter.
- Use a double boiler for melting chocolate if you are nervous about direct heat.
- For extra crunch, sprinkle a few whole toasted almonds on top before chilling.
Troubleshooting
Chocolate seized and became grainy.
Add a splash of warm milk or cream and stir vigorously to bring it back to a smooth consistency.
Cake is too soft and falls apart when unmolded.
Make sure the biscuit base is firmly pressed and chill the cake for at least 2 hours; you can also add an extra 10 g of melted butter to the biscuit mixture.
Marble pattern is uneven.
Swirl gently with a toothpick immediately after pouring the white‑chocolate layer; avoid over‑mixing.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.
Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.
Make-Ahead Tips
- The cake can be prepared up to 2 days in advance; keep refrigerated.
- For a firmer texture, freeze the cake for 30 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Zellidja No‑Bake Chocolate Nut Cake in Moroccan cuisine?
Zellidja is a modern twist on traditional Moroccan festive cakes that often combine nuts and honey. The no‑bake version became popular for its simplicity and the use of chocolate, reflecting Morocco’s love for both nuts and sweet confections during celebrations like Eid and weddings.
What are the traditional regional variations of chocolate nut cakes in Moroccan cuisine?
In northern Morocco, cakes may use honey and orange blossom water instead of condensed milk, while in the south, dates or figs replace some of the nuts. Some regions add spices such as cinnamon or ginger for extra warmth.
How is Zellidja No‑Bake Chocolate Nut Cake traditionally served in Morocco?
It is typically cut into small diamond‑shaped pieces and served at room temperature with mint tea. During special occasions, it is presented on a decorative platter alongside other sweets like baklava and chebakia.
What occasions or celebrations is Zellidja No‑Bake Chocolate Nut Cake traditionally associated with in Moroccan culture?
The cake is popular at weddings, religious holidays such as Eid al‑Fitr, and family gatherings like birthdays. Its rich flavor and easy preparation make it a favorite for festive buffets.
What makes Zellidja No‑Bake Chocolate Nut Cake special or unique in Moroccan cuisine?
Its combination of dark and white chocolate with toasted nuts creates a luxurious texture that differs from the usual honey‑sweetened pastries. The no‑bake method also respects the Moroccan tradition of quick, celebratory sweets that don’t require an oven.
What are the most common mistakes to avoid when making Zellidja No‑Bake Chocolate Nut Cake?
Common errors include letting water touch the chocolate, which causes it to seize, and not pressing the biscuit base firmly enough, leading to a crumbly cake. Also, over‑mixing the marble swirl can erase the visual effect.
Why does this Zellidja No‑Bake Chocolate Nut Cake recipe use both dark and white chocolate instead of just one type?
Using both chocolates creates a striking marble appearance and balances the deep bitterness of dark chocolate with the sweet creaminess of white chocolate, delivering a more complex flavor profile that is prized in Moroccan desserts.
Can I make Zellidja No‑Bake Chocolate Nut Cake ahead of time and how should I store it?
Yes, the cake can be prepared up to two days ahead. Keep it covered in an airtight container in the refrigerator. For longer storage, wrap tightly in plastic and freeze for up to one month; thaw in the fridge before serving.
What texture and appearance should I look for when the marble swirl is done in Zellidja No‑Bake Chocolate Nut Cake?
The swirl should show distinct dark and white ribbons that are slightly blurred but still recognizable. The surface should be glossy from the melted chocolate, and the cake should feel firm to the touch after chilling.
What does the YouTube channel nelya's cuisine specialize in?
The YouTube channel nelya's cuisine focuses on easy‑to‑follow home cooking tutorials, especially Mediterranean and North African dishes, with an emphasis on quick, no‑bake or minimal‑cook recipes that use everyday ingredients.
How does the YouTube channel nelya's cuisine's approach to Moroccan cooking differ from other Moroccan cooking channels?
nelya's cuisine blends traditional Moroccan flavors with modern, time‑saving techniques like no‑bake methods, and presents each recipe with clear step‑by‑step visuals, making the cuisine more accessible to busy home cooks compared to more elaborate, oven‑heavy tutorials on other channels.
Last updated: September 6, 2026
