Zellige (no-bake marble cake)

Ingredients

• 500 g Unsalted peanuts (shelled, unsalted)
• 150 g White sugar (granulated)
• 140 ml Liquid cream (35% fat)
• 30 g Salted butter (or unsalted butter + pinch of salt)
• 170 g Sweetened condensed milk (canned)
• 200 g Dark pastry chocolate (minimum 55% cocoa)
• 200 g White pastry chocolate (pastry)

Instructions

1. Chop the peanuts

   Place the peanuts in the food processor and pulse until a fine texture is achieved but not powdery.

   Time: PT2M

2. Make salted butter caramel – sugar

   Pour the sugar into a saucepan, heat over medium heat without stirring until it turns golden and begins to caramelize.

   Time: PT5M

3. Incorporate the hot cream

   Heat the cream separately, then slowly pour it over the caramel off the heat while gently whisking.

   Time: PT2M

4. Add the salted butter

   Stir in the salted butter, let it gently boil for 20 seconds while stirring until fully melted.

   Time: PT30S

5. Let the caramel cool slightly

   Remove the saucepan from the heat and let the caramel cool slightly (about 5 minutes) before using.

   Time: PT5M

6. Mix the peanuts, caramel and condensed milk

   In a large bowl, add the peanuts, 80 g of warm caramel and the sweetened condensed milk. Incorporate the cream gradually until a pliable dough forms that holds together without being overly sticky.

   Time: PT5M

7. Form the base square

   Place the dough on parchment paper and spread it by hand (or with a spoon) to form a square about 25 × 25 cm.

   Time: PT5M

8. Melt the dark chocolate

   Place the dark chocolate in a heat‑proof bowl and melt it in a bain‑marie while stirring until smooth.

   Time: PT5M

9. Spread the dark chocolate

   Pour the melted dark chocolate over the surface of the dough square and spread it evenly with a spatula.

   Time: PT2M

10. Melt the white chocolate

    Repeat the process with the white chocolate: melt it in a bain‑marie until smooth.

    Time: PT5M

11. Spread the white chocolate

    Pour the melted white chocolate over the other side of the cake and spread it evenly.

    Time: PT2M

12. Create the marbled patterns

    Using a skewer or fork, draw random lines through both chocolate layers to achieve the marbled effect.

    Time: PT3M

13. Let the cake set

    Allow the cake to rest at room temperature (or 30 minutes in the refrigerator) until the chocolate is firm.

    Time: PT30M

14. Cut into squares

    Using a hot knife, cut the cake into squares about 5 cm.

    Time: PT5M

Nutrition Facts

Calories

140

Protein

3 g

Carbohydrates

7 g

Fat

11 g

Fiber

1 g