Ingredients:
For the cake:
40g (⅓ cup) cocoa powder
100g (7 tbsp) butter
300ml (1¼ cup) milk
350g (12 oz) biscuits (digestive or tea biscuits), broken into small pieces
40g (⅓ cup) peanuts, roughly chopped
180g (6 oz) sweetened condensed milk
For the chocolate icing:
100g (3.5 oz) chocolate (dark or milk)
20g (1½ tbsp) vegetable oil
40g (⅓ cup) peanuts, roughly chopped
Instructions:
Make the cake base:
Combine the cocoa powder, butter and milk in a saucepan. Cook over a medium heat, stirring constantly until the mixture boils. Remove from the heat and leave to cool to room temperature.
In a large bowl, break the biscuits into small pieces. Add 40g chopped peanuts and stir.
Pour the cooled cocoa mixture and condensed milk into the bowl. Stir until all the ingredients are well combined.
Assemble the cake:
Line a loaf pan (31×12. 5×7 cm) with baking paper or cling film.
Transfer the mixture into the pan, pressing firmly to remove air pockets and ensure an even surface.
Cover the top and place the pan in the freezer for 2 hours to harden.
Make the chocolate glaze:
Melt the chocolate with vegetable oil in the microwave or in a bain-marie, stirring until smooth.
Add the remaining 40g chopped peanuts.
Finish the cake:
Remove the cake from the freezer and spread the chocolate glaze evenly over the top.
Place the cake in the refrigerator for 2 hours to allow the icing to harden.
Serve:
Cut the cake and serve cold. Enjoy! 5 serving suggestions:
Serve with a dollop of whipped cream or vanilla ice cream.
Garnish with fresh berries like strawberries or raspberries for a fruity contrast.
Accompany with a cup of hot coffee or tea.
Dust with powdered sugar or cocoa for an elegant finish.
Add a drizzle of caramel sauce for an extra touch.
Cooking tips:
Use your favorite cookies or shortbread for a customized flavor.
For a nut-free version, replace the peanuts with chopped nuts or leave them out.
Make sure the cocoa mixture is completely cooled before mixing it into the cookies to prevent it from becoming soggy.
Line the loaf pan well for easy removal.
Use good quality chocolate for the frosting for a richer flavor.
Nutritional benefits:
Cacao provides antioxidants and a rich chocolate flavor.
Peanuts add protein and a satisfying crunch.
A great dessert to make ahead for parties or family gatherings.
Dietary information:
Contains dairy, gluten and nuts. Not suitable for vegan or gluten-free diets unless modified with substitutions.
Ingredients:
For the cake:
40 g (⅓ cup) cocoa powder
100 g (7 tbsp) butter
300 ml (1 ¼ cups) milk
350 g (12 oz) biscuits (digestive or tea biscuits), broken into small pieces
40 g (⅓ cup) peanuts, roughly chopped
180 g (6 oz) sweetened condensed milk
For the chocolate glaze:
100 g (3.5 oz) chocolate (dark or milk)
20 g (1 ½ tbsp) vegetable oil
40 g (⅓ cup) peanuts, roughly chopped
Instructions:
Prepare the cake base:
In a saucepan, combine the cocoa powder, butter and milk. Cook over medium heat, stirring constantly until the mixture boils. Remove from heat and allow to cool to room temperature.
In a large bowl, break the biscuits into small pieces. Add 40g of chopped peanuts and stir.
Pour the cooled cocoa mixture and condensed milk into the bowl. Stir until all the ingredients are well combined.
Assemble the cake:
Line a plum cake tin (31×12.5×7 cm) with baking paper or cling film.
Transfer the mixture into the tin, pressing firmly to remove air pockets and ensure a uniform surface.
Cover the top and place the tin in the freezer for 2 hours to solidify.
Prepare the chocolate glaze:
Melt the chocolate with vegetable oil in the microwave or in a bain-marie, stirring until smooth.
Add the remaining 40 g of chopped peanuts.
Complete the cake:
Remove the cake from the freezer and spread the chocolate glaze evenly over the top.
Place the cake in the refrigerator for 2 hours to allow the icing to harden.
Serve:
Cut the cake and serve cold. Enjoy! 5 serving suggestions:
Serve with a dollop of whipped cream or vanilla ice cream.
Garnish with fresh berries like strawberries or raspberries for a fruity contrast.
Accompany with a cup of hot coffee or tea.
Dust with powdered sugar or cocoa for an elegant finish.
Add a drizzle of caramel sauce for an extra touch.
Cooking tips:
Use your favorite cookies or shortbread for a customized flavor.
For a nut-free version, replace the peanuts with chopped nuts or leave them out.
Make sure the cocoa mixture is completely cooled before mixing it into the cookies to prevent it from becoming soggy.
Line the loaf pan well for easy removal.
Use good quality chocolate for the frosting for a richer flavor.
