zellige (gâteau sans cuisson)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. Layer dark chocolate mixture

   Pour half of the dark‑chocolate‑nut mixture over the biscuit base and spread evenly.

   Time: PT2M

8. 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

9. 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

10. Set the cake

    Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or until firm.

    Time: PT0M

11. 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