Chocolate Peanut No-Bake Cake



As I had mentioned in my Choco chip cookies post, chocolate doesn't rate very high on my husband's list. And peanuts just gives it company at the bottom of this liking. So when I came across this wonderful combination of peanuts and chocolate at Sips and Spoonfuls (a lovely blog), my heart and mind had a tussle of war. My heart was obviously drawn towards it, while my mind was not allowing me to bake something which my husband won't even touch. So I just kept it aside, of course after bookmarking it. And now when he went away on a work related trip, then my mind released me of this guilt conscious and justified it by telling me that my son should like it, since he does like chocolate (but not like me).












This cake, if so one can call it is a simple 1-2-3 cake, since it involves no baking. And has a  dense chocolate flavour, intensified by coffee and contrasted by the nuttiness of peanuts. Yet this unique combination, in my opinion, can fall either in "I'm loving it!" or "What was that?" The former one will be all from our female fraternity while the male counterparts would be in the later category (Purely from experience). Would love to be prove wrong, in this case. So simply try it and share your experience.


Chocolate & Peanut No-Bake Cake

Ingredients:
1/2 cup cracker biscuit crumbs (I used Mc Vities. You can also use Britannia)
2 tbs ground peanuts (roasted)
2 tbs butter (room temperature)
3/4 cup butter
3/4 powdered sugar
1 1/2  cup roasted peanuts, finely chopped - (I used 1 cup roasted peanuts + 1/2 cup roasted walnuts)
1 egg
5 tbs cocoa powder
1 tsp coffee powder

Method:
  • Mix the biscuit crumbs with the ground peanuts and 2 tablespoons butter in a bowl till it resembles breadcrumbs

  • Layer a 9 inch cake pan (preferably springform one) with this mixture and form an even base. Press with fingers to ensure an even crust. Keep in freezer to set for at least 20 mins

  • Meanwhile in another bowl, mix all the ingredients till its all incorporated. Now spread this thick batter on top of the biscuit base evenly. With a spatula or knife even the top

  • Keep it in the fridge for at least 4 hours to set properly. To serve, with a sharp knife, loosen the sides and transfer to another plate

  • A simple sprinkle of icing sugar will just add to its charm

I wish I had a smaller pan to give it more height. But still I think it looks cute with such simple efforts. What do you think? So here's another tuesday and another reason to try a lovely recipe and share it with Bookmarked recipes every tuesday event. I am loving this event, since it pushes me to finally attempt all those great recipes out there. Also sending it to Drive me Nuts and Serve it chilled events.







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